Poached Salmon & Orange Cream Sauce on Black Rice

Orange juice provides a nice tangy kick to the poaching liquid, and brown rice vinegar adds acidity to the salmon. Finish it with a touch of ricotta.

Prep Time
25 min
Cook Time
45 min
70 min


  • 1/3 cup black rice

  • 2 oranges

  • 1 bunch asparagus, trimmed

  • Olive oil cooking spray

  • Sea salt and ground black pepper, to taste

  • ½ cup brown rice vinegar

  • 1 tbsp pure maple syrup

  • 2 4-oz boneless, skinless salmon fillets

  • ¼ cup reduced-fat ricotta cheese

  • ¼ cup nonfat plain Greek yogurt


1: Preheat oven to 400˚F. Cook rice according to package directions.

2: With a peeler, slice 2 thin 10-inch-long strings of orange peel; set aside. Zest and juice oranges. Divide asparagus in half and tie 1 orange peel string around each half. Mist a baking sheet with cooking spray and add asparagus. Mist asparagus with cooking spray and drizzle with 1 tsp reserved orange juice. Season with salt and pepper and bake until tips begin to brown, about 10 minutes.

3: Meanwhile, in a large, deep skillet, combine vinegar, ½ cup water, remaining orange juice, maple syrup and all but 1 tsp orange zest. Heat on medium-high and bring to a boil. Add salmon and bring to a gentle simmer. Reduce heat to low, cover and cook until flesh flakes easily when tested with a fork, 7 to 10 minutes. With a slotted spatula, remove salmon from skillet and cover to keep warm. 

4: Increase heat on skillet to high and cook vinegar mixture until reduced by half, about 5 minutes. Transfer liquid to a blender and add ricotta and yogurt. Blend until smooth

5: Serve salmon and asparagus over rice. Top with ricotta mixture and remaining orange zest, dividing evenly. 

Nutrition Information

  • Serving Size 1 salmon fillet, 1 ⁄2 bunch asparagus, ½ cup ricotta mixture, ½ cup rice
  • Calories 459
  • Carbohydrate Content 54 g
  • Cholesterol Content 70 mg
  • Fat Content 33 g
  • Fiber Content 7 g
  • Protein Content 35 g
  • Saturated Fat Content 2 g
  • Sodium Content 162 mg
  • Sugar Content 19 g
  • Monounsaturated Fat Content 3 g
  • Polyunsaturated Fat Content 3 g