I have discovered Black Rice and I love it!  And it’s a superfood!  I had it as part of a restaurant meal and when I ordered I thought it would be something like Wild Rice but it’s so much nicer.  It has a beautiful, almost nutty flavour, not at all what you think of as a ‘rice’ flavour.  

Anyway I’m hooked!  So in my endeavour to eat more of this stuff, it is now appearing on the plate quite often in our house and this is one of the recipes I have incorporated it in.  Recipe is for two serves.

Crispy Skinned Salmon with Black Rice & Cauliflower Purée

Black Rice – quantity and cooked as per packet instructions 

2 x 150gm Salmon Portions, skin on

Cauliflower Purée:

1/2 cauliflower in florets

100ml cream

Salt & black pepper to taste

Nutmeg

To begin with, put the Black Rice on to cook and cook the cauliflower in boiling water until tender.  Drain the cauliflower and put into a blender with the cream, salt and pepper and a grating of nutmeg.  Process to a purée then taste for seasoning and adjust as necessary.  Put aside and keep warm.  

Heat a frypan with a small amount of Rice Bran oil in it.  When nice and hot, put the salmon in skin side down,  when the salmon has cooked about half way through, flip over onto the other side for a minute until just cooked through.

Place the purée  in the middle of the plate, add the rice and the salmon, serve and enjoy!