Garlic Ginger Salmon with Black Rice and Cucumber Salad
2 pounds wild salmon fillets
¼ cup soy sauce
2 tablespoons rice wine vinegar, apple cider vinegar or coconut vinegar
1 tablespoon maple syrup
1 tablespoon toasted sesame oil
2 cloves garlic peeled
1 inch fresh ginger peeled
Rinse the salmon fillet and place it skin-side up in a glass baking dish.
Place all of the ingredients for the marinade into a blender and blend until smooth.
Pour marinade over fish, cover, and refrigerate for 3 hours or until ready to use.
Preheat oven to 400 degrees.
Pour off marinade and flip salmon fillet so the skin is down.
Bake for approximately 10 minutes per inch of thickness.
The fish will continue to cook after it comes out of the oven so it is best to take it out when still a little undercooked.
1½ cups black rice
3 cups water
1 pinch sea salt
1 large English cucumber thinly sliced
3 green onions thinly sliced
½ cup finely chopped cilantro
2 tablespoons sesame seeds toasted
2 tablespoons toasted sesame oil
2 tablespoons rice wine vinegar, coconut vinegar or apple cider vinegar
2 tablespoons soy sauce
1 teaspoon finely grated fresh ginger
To cook the rice, place it into a 2-quart pot along with the 3 cups of water and pinch of salt. Cover and bring to a boil, then reduce heat to low and simmer for about 50 to 55 minutes.
Remove from heat, crack the lid, and let stand for about 20 minutes. Then place the rice into a large bowl to continue to cool. Fluff with a fork every once in a while to speed up the cooling process.
Once the rice is at room temperature, proceed with the salad.
Toast the sesame seeds in a 10-inch stainless steel skillet over medium heat for a minute or two, or until fragrant and slightly golden.
Add the remaining salad ingredients to the bowl with the cooled rice.
Add the dressing ingredients, then toss everything together. Serve.**Recipe from Nourishingmeals.com