Asian Salmon Recipe

Make the marinade

In a shallow bowl or dish combine 3 tbs soy sauce, 2 tbs mirin, 1 tsp sesame oil, 1 tsp grated fresh ginger, 1 minced garlic clove and 1 tsp brown sugar. Stir until sugar dissolves.

Marinate the salmon

Place the 8 oz salmon fillets in the marinade, skin-side down if skin-on, and spoon marinade over. Marinate at room temperature for 15 minutes or refrigerate up to 30 minutes. Remove from fridge 10 minutes before cooking to come toward room temperature.

Sear or roast

Heat a large nonstick or stainless-steel skillet over medium-high and add 1 tbs neutral oil. Pat salmon dry on the flesh side, reserve excess marinade. Place fillets flesh-side down and sear for 3-4 minutes without moving to develop a golden crust. Flip and reduce heat to medium; cook 2-4 more minutes until internal temperature reaches 125-130°F for medium (or longer to desired doneness). Alternatively, preheat oven to 400°F and roast on a sheet pan 6-10 minutes after searing flesh-side first. Baste with reserved marinade during last minute of cooking if desired. Rest salmon 3 minutes before serving.

Rinse 1 cup wild black rice under cold water briefly. In a medium saucepan bring 2 cups water or broth, 1 tbs butter or olive oil and 1 tsp kosher salt to a boil. Add rice, reduce heat to a simmer, cover and cook 35-45 minutes until grains are tender but slightly chewy and liquid is absorbed. If needed, drain any excess liquid. Fluff with a fork and keep covered until plating.

While rice cooks and salmon marinates, toss carrots, asparagus, red pepper and red onion with 1 tbs olive oil, 1/2 tsp salt and 1/4 tsp black pepper. Heat a large skillet or wok over medium-high heat. Add vegetables and stir-fry for 4-6 minutes until carrots are tender-crisp, asparagus bright and peppers softened. Optionally add a splash (1 tbs) of the reserved marinade or a teaspoon soy sauce near the end for extra glaze. Remove from heat and keep warm.

In a food processor or blender combine 1 cup packed cilantro, 1/4 cup parsley (optional), 1 clove garlic, 1 tbs red wine vinegar, 1 tbs fresh lime juice, 3 tbs extra-virgin olive oil, 1/4 tsp red pepper flakes, 1/2 tsp kosher salt and 1/4 tsp black pepper. Pulse until the herbs are chopped and the dressing is combined but still slightly textured. Taste and adjust salt, acidity or oil to preference.

To serve, divide the wild black rice between two plates. Arrange the warm vegetables beside or on top of the rice. Place an 8 oz salmon fillet over the rice. Spoon 2-3 tbs cilantro chimichurri over each fillet and serve with fresh lime wedges to squeeze over. Garnish with additional cilantro leaves if desired.