Salmone Griglia Recipe

Rinse the black rice under cold water until the water runs mostly clear to remove surface starch.

In a medium saucepan, combine rinsed rice, 2 cups water and 1/2 tsp salt. Bring to a boil over high heat.

Once boiling, reduce heat to low, cover and simmer gently for 30–35 minutes, or until rice is tender and most liquid is absorbed. Check at 25 minutes and stir to prevent sticking.

When done, remove from heat, add 1 tsp butter or 1 tsp olive oil, fluff with a fork and keep covered while finishing the salmon and sauce.

Heat 2 tbsp olive oil in a medium sauté pan over medium heat until shimmering.

Add the finely chopped shallot and sauté 2–3 minutes until translucent but not browned.

Add the sliced garlic and anchovy fillets (if using). Cook 30–45 seconds, mashing anchovies with the back of a spoon until dissolved and garlic is fragrant.

Pour in 1/4 cup white wine to deglaze the pan, scraping up any fond. Let the wine reduce by half, about 1–2 minutes.

Stir in 1 cup tomato passata (or crushed tomatoes), 1/2 cup fish or vegetable stock, 1 tbsp capers and 1/2 cup halved cherry tomatoes (if using). Bring to a gentle simmer.

Season with 1/2 tsp salt, 1/4 tsp black pepper and 1/4 tsp red pepper flakes. Simmer gently 6–8 minutes to meld flavors and slightly thicken.

Stir in 1 tbsp lemon juice and 2 tbsp chopped parsley. Taste and adjust seasoning. Keep sauce warm on lowest heat while grilling salmon.

Pat the salmon fillets dry with paper towels. Lightly brush both sides with 2 tbsp olive oil and season skin side and flesh with 1 tsp sea salt and 1/2 tsp black pepper.

Preheat a grill or grill pan over medium-high heat until very hot (about 450°F / 230°C). Oil the grates or pan to prevent sticking.

Place salmon on the grill skin-side down. Press gently with a spatula for the first 20–30 seconds to ensure even contact. Grill skin-side down 4–6 minutes, depending on thickness, until the skin is crisp and the fish is cooked about two-thirds of the way up the sides.

Flip carefully and grill flesh-side 1–2 minutes more for medium doneness (internal temperature ~120–125°F / 49–52°C). For well-done, cook an additional 1–2 minutes. Total cook time will be ~6–8 minutes for 1-inch-thick fillets.

Remove salmon from grill and let rest 2 minutes. Finish with a light drizzle of 1 tsp olive oil and a sprinkle of lemon zest.

Spoon a generous ladle of warm guazzetto sauce onto each plate or shallow bowl, spreading slightly to create a bed for the fish.

Place a portion (about 1/4 cup cooked) of forbidden black rice beside or on the sauce for contrast and texture.

Set a grilled salmon fillet on top of the sauce next to the rice. Spoon a little more sauce over the salmon if desired.

Garnish with chopped parsley, a lemon wedge, and an extra grind of black pepper. Serve immediately.