A Celebration of Local, Fresh Ingredients Shared with Family and Friends
Seared Salmon with Black Rice, Yuzu, and Wasabi
I remember first discovering forbidden rice when I was a chef at a tech company in California’s Silicon Valley. Rice had always been a kind of throw away element to me. It certainly has its place on specific dishes (paella, curry, sushi, etc.) but I never really understood the purpose of putting a dome of rice on your plate just to give you a starch component. That is until I discovered black forbidden rice. The depth of flavor is mirrored in its striking color. Since my discovery, forbidden rice has played a key role in several of my favorite recipes.
When creating a recipe, I try to tick all the boxes: sweet, salty, sour, crispy, soft, crunchy, spicy, etc.… and of course color. Monochrome plates seem to be on trend these days but that jam is so not me. Food, in its natural beauty, is quite a exquisite sight. So why not play with the technicolor palate of nature whenever possible? We eat with our eyes first, after all. And this recipe for seared salmon (and let me tell you, this is one crispy-delish sear), wasabi spring peas, forbidden rice, and yuzu coulis is one explosion of color on a plate.
Tip: The key to magazine-worthy seared salmon? Invest in a decent stainless steel skillet (link below for one of my faves!). Get the pan screaming hot, add your oil, and sear until the salmon releases easily before flipping. It’ll be picture perfect every time.
Note: Here are a few items to help with this recipe!
Seared Salmon with Wasabi Spring Pea Mash, Forbidden Rice, and Yuzu Coulis
Enjoy the vibrant display of colors and flavors with this perfectly balanced dish. Plus its healthy and easy to prepare!
Dry the salmon completely and place in fridge, uncovered, to dry out slightly for 1 hour. This will help with your sear. 20 minutes prior to cooking, remove from fridge, season with salt, and leave on counter until ready to cook.
Boil rice, water, and a pinch of salt (covered) on medium heat for 30 minutes. Fluff with a fork before serving.
Heat oil in a saute pan over medium high heat. Add in the onions and garlic and saute until transparent. Deglaze with white wine, lower heat to medium, and reduce wine by half. Pour half of onion mixture into blender for the pea mash. Add the yuzu juice to the remaining mixture in the pan and reduce by 1/3. In a small, separate bowl, mix 1/3 cup water and 1 tsp cornstarch. Add half the cornstarch slurry into the hot pan with the yuzu juice. Stir until the sauce thickens, adding in a little more cornstarch if thicker sauce is desired.
With an immersion or regular blender, puree peas, wasabi, and onion mixture until desired consistency is reached. Season with salt.
Over high heat, heat oil in steel skillet until shimmering. Lower heat to medium high and add the seasoned salmon (flesh side down) to pan. Cook for 3-5 minutes, until the salmon releases from the pan easily. If the salmon tears or wont lift easily, keep cooking for another minute. Flip salmon over and cook skin for 2-4 minutes. The salmon is ready when the internal temperature is 120 degrees (medium rare). Even if "medium rare" scares you, try not to go too high above 120 degrees (Unless you're feeding a child, senior, or pregnant person. Otherwise cook to 140 degrees.). The more well-done salmon gets the more fishy it tastes.
Serve salmon over wasabi pea mash, forbidden rice, and finish with a drizzle of yuzu coulis!