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Pan-Seared Salmon Black Rice and Tangerine-Cucumber-Chestnut Salad

5 from 1 vote
This dish, featuring the richness of pan-seared salmon, the unique chewiness of black rice, and the refreshing crunch of a colorful salad, is a feast for the eyes and the taste buds. It's a perfect choice for a special dinner or a healthy weeknight treat.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 2 people
Course: Main Course
Cuisine: Mediterranean inspired
Ingredients Method Notes

Ingredients
  

  • SALMON and RICE:
  • 1 tbsp organic olive oil
  • 2 6 oz fresh salmon fillets
  • Salt and ground pepper to taste
  • 1 cup black rice (e.g., SEGGIANO Organic NERO Black Rice)
  • 1 tbsp butter (optional)
  • 1/2 cop roasted white sesame seeds (optional)
  • SALAD:
  • 2 cups fresh baby spinach and/or arugula
  • 1/2 English cucumber, thinly sliced
  • 1 cup peeled, cooked chestnuts (e.g., TruStar organic Italian chestnuts, peeled and ready to eat)

  • 3 seedless California tangerines, peeled and divided into wedges
  • 3 red radishes, thinly sliced
  • 1/4 red onion, thinly sliced
  • 2 tbsp organic olive oil
  • 1 tbsp lime or lemon juice
  • 2 tbsp chopped fresh dill
  • 1/4 tsp salt
  • Fresh ground black pepper
  • 3 Strawberries for serving (optional)

Method
 

  1. Gather and prepare all ingredients as listed.
  2. Cook the Rice:
In a pot, cook the rice in 2 to 3 cups of lightly salted water. Bring to a boil, then cover and reduce the heat. Simmer for 35-40 minutes, adding more water if necessary. Once cooked, cover and set aside.
  3. Make the Salad:
Combine all salad ingredients in a large bowl.
    Tangerines, chestnuts and sliced vegetables
  4. Add chopped dill, salt, and pepper. Toss gently and let rest for 10 minutes before serving, or refrigerate for up to a few hours.
    Salad with two spoons
  5. Prepare the Salmon:
Remove any visible bones from the salmon fillets with tweezers. Season with salt and freshly ground pepper.
  6. Heat the olive oil in a nonstick skillet over medium-high heat until hot and shimmering. Cook the salmon, skin side up, for about 4 to 5 minutes without moving to ensure a crispy, golden crust. Flip and cook for another 4 to 5 minutes until done to your liking.
    two slices of salmon in skillet
  7. Serve:
 Add sesame seeds to the cooked rice and stir gently. Serve the salmon fillets alongside the black rice. As preferred, you can serve the salad on the same plate or in separate bowls.
    serving-salmon-rice-salad

Notes

I use Seggiano Organic NERO Black Rice. It is a wholegrain variety with a nutty flavor and chewy texture. Its deep color is due to anthocyanins, which provide health benefits and are typically missing from the average diet. Unlike white rice, black rice is unrefined, retaining its fiber-rich bran and germ.
As always, fresh and organic ingredients are recommended for optimum results.