Arroz Con Salmón Recipe

Preparation

1. 1

   Cook the Black Rice

   Rinse 1 cup of black rice under cold water. In a pot, combine the rinsed rice with 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for about 30-35 minutes or until the rice is tender and the water is absorbed. Remove from heat and let it sit covered for 5 minutes before fluffing with a fork.

2. 2

   Grill the Salmon

   Season the salmon fillets with salt and pepper. Preheat a grill or grill pan over medium-high heat. Grill the salmon for 4-5 minutes on each side or until cooked through and flaky. Remove from heat and let it rest for a few minutes before slicing.

3. 3

   Prepare the Spinach

   In a skillet, heat a tablespoon of olive oil over medium heat. Add the fresh spinach and sauté for about 3-4 minutes until wilted and tender. Season with a pinch of salt and pepper to taste.

4. 4

   Soft-Boil the Eggs

   Bring a small pot of water to a boil. Carefully add the eggs and boil for 6-7 minutes for a soft-boiled texture. Remove the eggs and place them in ice water for a few minutes to stop the cooking process. Peel the eggs when cool enough to handle.

5. 5

   Prepare the Avocado

   Cut the avocado in half, remove the pit, and scoop out the flesh. Slice it into thin pieces.

6. 6

   Assemble the Dish

   In a bowl, start with a base of black rice. Top with sliced grilled salmon, sautéed spinach, avocado slices, and a soft-boiled egg cut in half. Garnish with fresh herbs.