Tangy Salmon with Summer Slaw and Wild Black Rice
This salmon, slaw, and wild rice are so insanely delicious and packed with flavor that they may very well knock the socks right off your feet.
The salmon. Good gracious, y'all. This salmon is a melt-in-your-mouth delicacy that has a perfect ratio of tang : zing : holy mama give me more!
The slaw? Is this even legal?! Great on its own, but downright luxurious with this salmon filet.
And the rice...well the rice is just rice. But it makes for a wonderful (and colorful!) base for all of the flavors from the salmon and slaw.
Because I love you guys, I won't make you wait for this recipe. I'm gonna dish it up right now, so keep on reading!
TANGY SALMON with SUMMER SLAW and WILD BLACK RICE
5 salmon filets (4-5oz each)
1/3 c low sodium soy sauce (I use Kikkoman)
1 tbsp Sriracha (because zing)
Juice from 1/2 orange
1 tbsp fresh orange zest
1 tbsp freshly grated ginger
1 tbsp olive oil
1 tsp sea salt
All the cracked pepper you can handle
3 cloves finely chopped garlic
3 chopped green scallions
1 whole jicama, peeled and finely grated
2 large granny smith apples, peeled and finely grated
2 1/2 cups red cabbage, finely chopped or grated
Zest from 1 whole orange
Juice from 1 large orange
Zest from 1 small lime
Juice from 1 small lime
1 tsp salt
1 - 2 cups Heriloom Black Rice
Juice from 1 lime (recommend)
1/2 cup chopped cilantro (recommend)
INSTRUCTIONS: First things first, you have to pick out the right salmon. Don't get Atlantic (thanks, mom, for the advice). Get the good, super pink stuff and have the butcher remove the skin at the store and trim off any thin part so you only get the thick, meaty filet.
In a large Ziploc bag, combine all the marinade ingredients and slosh them around together. Then place the salmon filets in the bag, zip it and toss it around, and set it in the fridge to marinate for around an hour, but no longer than an hour and a half. (Citrus can cook fish, what do ya know!?)
While your salmon is marinating, use a large cheese grater to grate the jicama and granny smith apples into a large mixing bowl. Then, finely chop the red cabbage and throw it into the slaw. Mix the ingredients so they are evenly dispersed throughout the bowl. Then add in orange and lime juice, zest and salt and stir well. Store in fridge and allow it to soak for about an hour before use. (This is one of those dishes that gets better as it sits...you're welcome!)
Once you are finished making the slaw, you can begin on the rice. I loved using the black rice, but you can also use jasmine, basmati, or brown rice (whichever strikes your fancy). Bring 1 cup of rice and 1.75( cups of water to a boil, then put the lid on the pan and turn the heat down to low/simmer. Allow to cook for about 35 minutes, occasionally stirring it with a fork to keep the rice from sticking to the bottom of your pot.
(I didn't do this, but I wish I had...add in some chopped cilantro and lime juice to your rice for an added flavor pop! Cilantro aaaaalllllwaaaayyyss tastes great with soy sauce and citrus, so you can't go wrong.)
Now that your salmon filets have been soaking in liquid gold for about an hour, it is time to grill (cue the hallelujah chorus). No need to get your grill smoking hot...you're not trying to char anything...so keep it around 400 degrees. Grill your salmon for about 10-14 minutes (this is if your filet is about 1.5" thick), and if you'd like to flip it to get a little crisp on the other side, go right ahead! You do you, boo, just stay within that 10-14 minute time frame. (Little side note, for every extra inch on your filet, you need to add about ten minutes of cook time. So just keep that in mind!) I find that the ideal ending temp for a perfectly grilled salmon filet is right around 140 to 145 degrees.
Okay. Now for the best part.
Plate your salmon alongside the summer slaw and wild rice and dig in! Savor every bite, because before you know it, you'll have cleaned your plate and will be begging for more...if there's even any left!
Whether you're just cooking for the family or you're hosting a party with friends, this recipe NEEDS to make it onto your menu this week! Let me know if you try it out and share it with your friends. I can't wait to hear from you!