- 1 blood orange, juiced and zested
- 3 garlic cloves, minced
- 2-in piece of ginger, peeled and minced
- ¼ c packed brown sugar
- ¼ c maple syrup
- 1 tsp Dijon mustard
- ½ tsp kosher salt
- ½ tsp onion powder
- ½ tsp cayenne
- 4 (6 oz) salmon fillets
- 3 ½ c chicken stock
- 1 c black rice, thoroughly rinsed
- Kosher salt and freshly ground pepper
- 1 c dried cherries, roughly chopped
- ½ c pepitas, toasted and roughly chopped
- ¼ c flat-leaf parsley, chopped
- 1 blood orange, peeled and supremed*
- 1 blood orange, thinly sliced
Prepare the marinade: In a large bowl, whisk together first 9 ingredients. Place salmon, flesh-side down in the marinade, gently pressing salmon down to ensure that all of it is covered in marinade. Allow to marinate in refrigerator for 30 minutes.
Prepare the rice: In a large saucepan, add stock, rice and salt and pepper, to taste. Bring to a boil over medium heat. Reduce the heat and simmer uncovered for 15 minutes. Cover and simmer, stirring occasionally, until the rice is tender and is beginning to split, about 30-40 minutes. Remove from heat and drain rice of any excess liquid. Fold in cherries, pepitas and parsley. Taste for seasoning and adjust if necessary. Transfer the rice to a serving bowl and top with blood orange supremes*.
Preheat oven to 400°F. Place fillets, skin-side down in a parchment-lined glass baking dish. Pour remaining marinade over and top each fillet and top with 1-2 slices of blood orange. Bake for 10-12 minutes, or until fish is cooked to desired doneness.
Serve salmon fillets over rice.
*Click here to view our step-by-step guide on how to supreme citrus.
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