Pan Fried Salmon With Black Rice Salad |
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Total Time: 1 Hour
Serves 2


  • 2 salmon fillets, skin on
  • 2 tsp of rapeseed oil
  • 125g of black rice
  • 250ml of water
  • 1/2 tsp of salt
  • 2 blood oranges
  • 120g of baby kale
  • 200g of pomegranate seeds
  • Small bunch spring onions
  • Handful walnuts, roughly chopped
  • Dried chilli flakes
  • Salt and pepper, to season


  1. Put the black rice, water and salt in a saucepan and bring to the boil. Cover and reduce heat. Simmer for 40 mins until rice is cooked. Drain.
  2. Stir fry the baby kale with a little rapeseed oil for 2 mins.
  3. Slice the green onions into very thin slivers, then segment the oranges. Reserve any juice.
  4. Put the rice, kale, pomegranate seeds, spring onions and chopped walnuts into a bowl and combine. Stir in any reserved orange juice.
  5. Put the rapeseed oil in a nonstick frying pan and turn heat to medium-high. Reduce heat, season the salmon and add to pan. Cook for 5-6 mins.
  6. Gently flip the fillets and cook until the flesh is nicely coloured, about 1-2 mins longer.
  7. Divide the salad between two plates and scatter with the blood orange segments.
  8. Top with salmon and drizzle a sauce of your choice over the top. Sprinkle with chilli flakes and serve.

Recipe courtesy of The Saucy Fish Co. and Supergolden Bakes. Head to to find out more.

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