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Salmon on mixed pea black rice with salsa verde
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Succulent salmon on a bed of pea-infused black rice topped with zesty salsa verde.
Ingredients:
  • 300g rice
  • 100g snow peas, thinly sliced
  • 100g sugar snap peas, halved lengthways
  • 150g pea
  • 125g marinated feta, coarsely crumbled
  • 2 Purple Asian shallots, thinly sliced
  • 250.00 ml mint leaves
  • 20.00 ml dill sprigs
  • 4 (about 150g each) salmon fillets, skin on
  • 250.00 ml flat-leaf parsley leaves
  • 125.00 ml mint leaves
  • 2 tsp coarsely chopped dill
  • 20.00 ml salted baby capers, rinsed
  • 1 garlic clove, crushed
  • 11.80 gm Dijon mustard
  • 20.00 ml white wine vinegar
  • 80ml olive oil
Instructions:
  • For the salsa verde, combine parsley, mint, dill, capers, and garlic in a mortar. Gently pound with a pestle until crushed. Stir in mustard and vinegar. Gradually add oil, stirring until combined. Season to taste with salt and pepper.
  • Prepare the Sunrice black rice according to the package instructions. Once cooked, rinse the rice under cold running water and drain thoroughly.
  • Blanch snow peas, sugar snap peas, and peas in boiling water for 2 minutes, or until vibrant green and slightly crisp. Shock in cold water, then drain thoroughly.
  • Preheat a chargrill pan over medium-high heat. Brush salmon fillets lightly with oil and season with salt and pepper. Grill on the preheated pan for 3 minutes per side for medium doneness, or until cooked to your preference. Place the grilled salmon on a plate, cover it with foil, and let it rest for 5 minutes before serving.
  • In a large bowl, mix together the rice, mixed peas, feta, shallots, mint, and dill. Add half of the salsa verde and mix well. Distribute the mixture onto serving plates. Place the salmon on top and drizzle with the remaining salsa verde. Serve immediately with lime wedges, if desired.

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