Salmon with Thai Vegetables and Black Rice
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 390
- Total Fat
- 10 grams
- Saturated Fat
- 2 grams
- Cholesterol
- 66 milligrams
- Sodium
- 579 milligrams
- Carbohydrates
- 43 grams
- Dietary Fiber
- 5 grams
- Protein
- 36 grams
- Sugar
- 2 grams
- Total: 35 min
- Active: 35 min
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.