Pan Fried Salmon With Black Rice Salad

Serves 2
Total Time
1 Hour
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
Step 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.

Step 2

Stir fry the baby kale with a little rapeseed oil for 2 mins.

Step 3

Slice the green onions into very thin slivers, then segment the oranges. Reserve any juice.

Step 4

Put the rice, kale, pomegranate seeds, spring onions and chopped walnuts into a bowl and combine. Stir in any reserved orange juice.

Step 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.

Step 6

Gently flip the fillets and cook until the flesh is nicely coloured, about 1-2 mins longer.

Step 7

Divide the salad between two plates and scatter with the blood orange segments.

Step 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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