Poached Salmon & Orange Cream Sauce on Black Rice

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.