Recipe courtesy of Food Network Kitchen

From: Food Network Magazine

Salmon with Thai Vegetables and Black Rice

Name: Salmon with Thai Vegetables and Black Rice
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 4 servings
Ingredients: 1 cup black rice; 1 1/2-inch piece fresh ginger, peeled; 1 small clove garlic; 2 limes; 1 1/2 tablespoons fish sauce; 2 bell peppers (1 red, 1 yellow), thinly sliced; 1/2 small red onion, thinly sliced; 1/2 jalapeno pepper, thinly sliced (seeds removed for less heat); 1 cup fresh cilantro; Kosher salt and freshly ground pepper; 1 1/4 pounds skin-on center-cut salmon fillet (in one piece), preferably wild; 1/4 cup chopped salted peanuts

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Level: Easy

Total: 35 min
Active: 35 min

Yield: 4 servings

Nutrition Info

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Ingredients

1 cup black rice

1 1/2-inch piece fresh ginger, peeled

1 small clove garlic

2 limes

1 1/2 tablespoons fish sauce

2 bell peppers (1 red, 1 yellow), thinly sliced

1/2 small red onion, thinly sliced

1/2 jalapeno pepper, thinly sliced (seeds removed for less heat)

1 cup fresh cilantro

Kosher salt and freshly ground pepper

1 1/4 pounds skin-on center-cut salmon fillet (in one piece), preferably wild

1/4 cup chopped salted peanuts

Directions

Preheat the broiler. Cook the rice as the label directs; set aside. Meanwhile, finely grate the ginger, garlic and the zest of 1 lime into a large bowl. Stir in the juice of 1 1/2 limes and the fish sauce. Add the bell peppers, red onion, jalapeno, 3/4 cup cilantro and a pinch each of salt and pepper; toss. Let sit, tossing occasionally, until ready to serve. Cut the remaining 1/2 lime into wedges; set aside.
Line a baking sheet with foil. Cut the salmon in half lengthwise, then crosswise to make 4 equal squares; season with salt and pepper. Transfer to the prepared baking sheet and broil until just cooked through, 5 to 8 minutes.
Divide the rice among four plates. Transfer the salmon to the plates, leaving the skin behind; top with the vegetable mixture. Sprinkle with the remaining 1/4 cup cilantro and the peanuts. Serve with the lime wedges.

Photograph by Ryan Dausch

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