Ingredients (serves 4)
1 1/2 lbs salmon fillet
3/4 c light brown sugar
1 orange juiced and zest removed
2 Tbsp Kosher salt
2 Tbsp minced ginger
2 c wild rice
1 white onion diced
1 handful chives
1 handful microgreens
1/2 c dried cranberries
3 Tbsp butter
1 Tbsp olive oil
1/2 c toasted walnuts
Salt and pepper to taste
For this recipe, it is ideal to cure the salmon overnight, or for at least four or five hours. Begin by portioning the fish into six-ounce steaks. Heat the brown sugar, kosher salt, orange juice, ginger, and orange zest over medium heat for about five minutes. Let the liquid sit and cool before pouring it generously over the salmon. Cover in plastic wrap and put in the fridge overnight.
The following day, start by sautéing the diced white onion in olive oil until it’s translucent. Add a tablespoon of butter and the rice. Stir until it is coated by the oil and butter.
Add two quarts of water. Cover and cook on medium high for about 35 minutes, or until the rice is cooked. While the rice cooks, remove the salmon from its curing liquid and pat dry the skin side.
Heat a large non-stick sauté pan over medium low heat and add a tablespoon of olive oil. Place the salmon skin side down in the pan. Lightly press the fish against the pan when it puffs up. Allow the fish to cook on the skin for about five minutes at the medium-low temperature, so to crisp the skin.
When the rice is close to finished, you are about ready to assemble your plate. Place the fish in a 400-degree oven to cook for another five minutes. When the rice is cooked, fork in two tablespoons of butter, along with the toasted nuts and the cranberries. Season to your liking and cover to keep warm until the salmon has finished cooking.
To plate, simply place the salmon over a nice portion of the rice and garnish with some chives and microgreens.