This beautiful citrus, salmon and black rice bowl is immune boosting (citrus), mood boosting (salmon), fresh (greens) and high in fibre and antioxidants (black rice). Not to mention a wonderful source of protein, healthy fats, and complex carbs. This bowl is truly delicious and satisfying for lunch or dinner.
Citrus this time of year is gorgeous; particularly those highly sought after blood oranges. Lately I’ve been stacking my cart with a combination of citrus varieties – grapefruits, naval, cara cara, tangerines and blood oranges. I wonder what the grocery store cashier thinks as I unload them all. Feel free to choose your preferred citrus varieties when making your own bowl. Or if you’re making this recipe when citrus is not in season, you could try another fruit such as berries, mango, or apples. Black rice, also known as “forbidden rice” is another beautiful ingredient in this recipe. Similar to blueberries, blackberries, and grapes, the purplish-black colour indicates it’s high in antioxidants, specifically anthocyanin. Black rice has a lovely sweet nutty taste and chewy texture. Brown rice and other grains like quinoa, millet, or barley would also work well in this dish and can substitute for the black rice.
I prefer to cook the rice and salmon slightly ahead of time to allow them to cool to room temperature before topping the kale. Or if you are really on top of things, prep the salmon and rice the day before and this bowl will come together a lot more quickly. I always keep frozen wild Alaskan sockeye salmon from Costco on hand. It has great texture, taste and each fillet comes individually vacuum sealed, making it convenient to defrost fast. The bowl is finished with thinly sliced cucumber, green onion and a tangy citrus dressing. Yum!
I hope this citrus salmon and black rice bowl adds some brightness to your day!
1 cup(250 ml) uncooked black rice
4 (3-5 oz/90-150 gr) salmon fillets (sustainable source)
Olive oil, salt, pepper & garlic powder (for seasoning fish)
8 cups (2 litres) kale, de-stremmed & chopped
¼ tsp (1 ml) salt
1 tsp (5 ml) olive oil
3-4 oranges and/or grapefruit, peeled and thinly sliced
½ English cucumber, thinly sliced
2 green onions, thinly sliced
2 avocados, thinly sliced
¼ cup (60 ml) lemon juice
¼ cup (60 ml) juice of an orange
½ cup (125 ml) olive oil
2 tbsp (30 ml) dijon mustard
1 tbsp (15 ml) maple syrup
1 garlic clove, crushed
1 tsp (5 ml) salt
Freshly ground pepper
- Prepare rice: Add 2 cups water, 2 pinches salt, and rice to a pot and bring to a boil. Reduce to a simmer and cook about 30 minutes or until water is absorbed and rice is tender but still chewy. Set aside to cool.
- Prepare salmon: Drizzle both sides of fillet with oil and sprinkle with salt, pepper and garlic powder. Heat a nonstick skillet over medium heat and add fillets (skin side down). Flip salmon after about 4 minutes. Remove salmon from pan once browned on both sides and cooked through; about 7-10 minutes total. Set aside to cool.
- Place kale in a large bowl; add lemon juice, salt and drizzle with olive oil. Massage kale with your hands for a few minutes. Set aside.
- Prepare dressing: Combine and whisk together ingredients in a bowl.
- To serve, layer bottom of individual bowls with kale and top with rice (about ½ cup/125ml), salmon, orange slices, cucumber, green onion, avocado and drizzle with dressing. Taste and adjust seasoning.
Special Equipment: Non-stick skillet.
Dietary Considerations: Gluten-free, Dairy-free