Orange Grilled Salmon With Black Rice, Beets, and Oranges
Yield 4
Author Judy Doherty
Prep time
15 Min
Cook time
40 Min
Total time
55 Min
It is easy to prepare the salmon, rice, and garnishes, and this dish goes together quickly to make a very colorful meal!
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Ingredients
Black Rice
1 cup of black rice
2 cups water
Pinch salt and pepper
Beets
1 bunch fresh beets
¼ cup orange juice
Salmon
4 fillets of salmon
2 tsp olive oil
1 cup orange juice
Garnishes
2 oranges
¼ cup pepitas
¼ cup sliced scallions
Fresh dill cut into sprigs
Orange Dressing
1 tbsp Dijon mustard
2 tsp honey
2 garlic cloves, minced
3 tbsp extra-virgin olive oil
2 tablespoons orange juice
Instructions
Black Rice
Cook the rice and water together in a rice cooker or on the stove in a covered pot over medium-low heat until it is done, about 40 minutes.
Keep warm until ready to serve.
Beets
Roast the beets in a a pan with the orange juice in a 350 degree oven for one hour. Slip them out of their skins and cut into quarters.
Salmon
Heat an iron skillet over medium with the olive oil. Pan-grill the salmon. When it is almost done, add the orange juice and allow it to simmer and flavor the fish. Remove all from the stove.
Garnishes
Peel and segment the oranges.
Orange Dressing
Mix all together in a large mixing bowl.
Assembly
Plate everything with the rice on the bottom, followed by the fish filets, orange segments, beets, pepitas, scallions, and dressing. Top with dill. Serve family style.
Nutrition Facts
Calories
661.12
Fat
27.35 g
Sat. Fat
4.1 g
Carbs
62.84 g
Fiber
5.71 g
Net carbs
57.14 g
Sugar
21.07 g
Protein
41.23 g
Sodium
186.44 mg
Cholesterol
93.5 mg
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I am a food, beverage, and CPG product photographer specializing in photos, stop motion, and video, with over 90,000 photos and motion graphics delivered. Clients hire me for my eye, creative direction, and passion for taking their idea to the next level.
My strength lies in a nimble and lean creative process. Clients love getting creative content at a reasonable cost since my studio can art direct, style, and shoot their images quickly and on budget. My studio features an extensive surface library and prop house with a fully equipped kitchen and two shooting studios.
My experience as a chef, stylist, and photographer has earned many awards, including APA Top 100, ACF Gold Medal, and a juried fine art photo exhibit at Art Basel Miami. I was Executive Pastry Chef for two Hyatt Hotels and Resorts before completing two post-baccalaureate certificates for Visual Art and Graphic Design at U.C. Berkeley Extension in San Francisco.
Salmon, Black Rice, Beets, Oranges, Pepitas
Orange Grilled Salmon With Black Rice, Beets, and Oranges
Ingredients
Instructions
Nutrition Facts
Calories
661.12Fat
27.35 gSat. Fat
4.1 gCarbs
62.84 gFiber
5.71 gNet carbs
57.14 gSugar
21.07 gProtein
41.23 gSodium
186.44 mgCholesterol
93.5 mgDid you make this recipe?
I am a food, beverage, and CPG product photographer specializing in photos, stop motion, and video, with over 90,000 photos and motion graphics delivered. Clients hire me for my eye, creative direction, and passion for taking their idea to the next level.
My strength lies in a nimble and lean creative process. Clients love getting creative content at a reasonable cost since my studio can art direct, style, and shoot their images quickly and on budget. My studio features an extensive surface library and prop house with a fully equipped kitchen and two shooting studios.
My experience as a chef, stylist, and photographer has earned many awards, including APA Top 100, ACF Gold Medal, and a juried fine art photo exhibit at Art Basel Miami. I was Executive Pastry Chef for two Hyatt Hotels and Resorts before completing two post-baccalaureate certificates for Visual Art and Graphic Design at U.C. Berkeley Extension in San Francisco.
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