Orange Pan-Grilled Salmon With Black Rice, Beets, and Pepitas
Elevate your weeknight dinners with this mouthwatering citrusy rice that pairs perfectly with seasoned salmon. Uncle Matt’s Organic Orange Juice adds a touch sweetness to this savory main dish. Plus, this recipe is great for those who follow a gluten-free diet!
Black Rice:
Ingredients:
- 1 cup organic black rice
- 2 cups water
- Pinch salt and pepper
Instructions:
Cook the rice and water together in a rice cooker or on the stove in a covered pot over medium low heat until it is done, about 40 minutes.
Beets:
Ingredients:
- 4 medium organic beets
- ¼ cup Uncle Matt’s Organic Orange Juice
Instructions:
Roast the beets in a pan with the orange juice in a 350 degree oven for one hour. Slip them out of their skins and cut into quarters.
Garnishes:
Ingredients:
- ¼ cup organic pepitas
- ¼ cup sliced organic scallions
Instructions:
Fresh organic dill cut into sprigs
Salmon:
Ingredients:
- 4 wild caught salmon filets
- 2 tsp organic olive oil
- 1 cup Uncle Matt’s Organic Orange Juice
Instructions:
Heat an iron skillet over medium with the olive oil. Pan grill the salmon. When it is almost done, add the orange juice and allow it to simmer and flavor the fish. Remove all from the stove.
Dressing:
Ingredients:
- 1 tbsp Dijon mustard
- 2 tsp honey
- 2 organic garlic cloves, minced
- 3 tbsp organic extra-virgin olive oil
- 2 tablespoons Uncle Matt’s Organic Orange Juice
Instructions:
Mix all together in a large mixing bowl.
Orange segments:
Ingredients:
- 2 organic oranges
Instructions:
Peel and segment the oranges.
Assembly instructions:
Prepare the beets and black rice. Cut up all the garnishes. Pan grill the salmon. Plate everything together starting with the rice on the bottom. Mix together the citrus dressing ingredients and pour over rice. Follow with the fish filets, orange segments, beets, pepitas and scallions. Top with dill. Serve family style.
Recipe inspired by Clean Eating Magazine
