Salmon with Black Rice, Beets and Oranges
Vibrant color, gut-pleasing fiber, antioxidants, plenty of protein – this salmon dish has it all.
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Salmon is a powerhouse protein, one that’s rich in energy-revving B12 and B6 as well as nutrients like riboflavin and niacin. And, of course, this fatty fish is rich in good-for-you omega-3 fatty acids, which can help foster head-to-toe wellness. All of the crucial nutrients present in salmon, and in this Salmon with Black Rice, Beets and Oranges recipe, work together to boost brain function, your energy levels, and even your physical recovery after a tough workout.
When you’ve worked your body hard, the foods you eat afterwards are key. In order to recover, you need to fuel yourself with plenty of protein – but choosing the right kind of protein is a must. Fatty fish like salmon is a great choice because it’s been found to have a positive effect on recovery factors like inflammation and delayed onset muscle soreness.
As a side, black rice pairs perfectly with proteins like this lean fish, but it’s also a nutrient-dense addition to other dishes from salads to sides. Try these if you’re looking to put this fiber-rich ingredient to use in different ways:
- Shrimp & Asparagus Stir-Fry with Citrus & Black Rice
- Poached Salmon & Orange Cream Sauce on Black Rice
- Kimchi & Vegetable-Fried Black Rice
- Sushi-Style Black Rice Salad with Wasabi Vinaigrette
Salmon with Black Rice, Beets and Oranges
Ingredients
- 4 medium beets
- 1 ¼ cups black rice
- 2 oranges
- 1 tbsp apple cider vinegar
- 1 tbsp Dijon mustard
- 2 tsp honey
- 1 garlic clove, minced
- 2 tbsp extra-virgin olive oil, divided
- ½ tsp salt, divided
- ½ tsp pepper, divided
- 4 green onions, chopped
- ⅓ cup pepitas
- ¼ cup dill, chopped
- 4 6-oz salmon fillets, 1 ¼-inch thick
Preparation
- Place beets in a medium pot, cover with water and bring to a boil. Simmer on medium-low for 30 minutes or until tender when pierced with a fork. Drain and set aside until cool.
- Cook rice according to package directions.
- Segment one orange into a small bowl and set aside. Zest and juice the second orange and place in a second small bowl. Whisk in vinegar, Dijon, honey, garlic, two-thirds of the olive oil and half the salt and pepper. Add to cooked black rice, along with green onions and pepitas.
- Peel and dice the cooled beets, add to the segmented oranges. Stir in dill and a pinch of salt and pepper.
- Season salmon with remaining salt and pepper. Heat remaining oil in a cast iron skillet over medium-high heat. Cook fish, skin side down, until golden and crisp, about 4 minutes. Flip, reduce heat to medium, cook another 4 to 5 minutes.
- Serve salmon with rice and top with diced beets and orange segments.
Nutrition Information
- Serving Size ¼ of recipe
- Calories 577
- Carbohydrate Content 59 g
- Cholesterol Content 80 mg
- Fat Content 20 g
- Fiber Content 7 g
- Protein Content 44 g
- Saturated Fat Content 3 g
- Sodium Content 646 mg
- Sugar Content 12 g