Recipe Friday: Wild Salmon with Black Rice at Pomelo

Written by Marilyn Hawkes Category: Recipes Issue: October 2016

courtesy Pomelo RestaurantWhen executive chef Javi Perez helped design Pomelo at The Orchard’s menu, he created dishes that were simple yet elegant. “When you read our menu, you know what you’re going to get and almost everything is made from scratch,” he says. The pan roasted wild salmon has quickly become popular with customers, but it also happens to be Perez’s favorite dish on the menu.

Even though there are many steps to follow when cooking the dish, Perez says it’s a great recipe for a home cook. “If you want to impress your friends, it takes a little time, but anyone can make this. Once plated, it looks like it came from a fine dining restaurant.”

When shopping for salmon, be sure to look for a healthy orange, almost red colored flesh and give it the touch test, Perez advises. “If it’s firm, it’s fresh. If it’s too soft, the salmon has been there quite a while.”

Pan roasted wild salmon with black rice, shaved fennel and wild arugula salad tossed in a savory red beet dressing and beurre blanc

7 oz. wild salmon per person

Black rice
¼ cup olive oil
½ cup chopped garlic
1 cup white wine
2 cups black rice
5 cups water
3 tbsp. gluten-free tamari
2 tbsp. barbecue spice rub
1 tbsp. Sriracha
½ cup sherry vinegar
4 tbsp. butter

Shaved fennel & arugula salad
1 cup arugula
¼ cup shaved fennel
2 tbsp. beet dressing

Beet dressing

1 cup champagne vinegar
2 tbsp. Dijon mustard
4 garlic cloves
¼ cup honey
2 egg yolks
1 tbsp. coarse black pepper
2 tsp. salt
1 tsp. dried thyme
1 tbsp. poppy seeds (roasted)
½ tsp. cayenne pepper
¼ cup red beet powder (can buy at Whole Foods)
3 ½ cups canola oil

Beurre blanc (butter sauce)
3.5 oz. pomelo juice
1.5 oz. grapefruit juice
4.5 oz. butter
1 tsp. salt
1 oz. minced garlic

: Sauté the garlic in the olive oil until it just begins to brown. Add the white wine and reduce by half. Add the rice, water, tamari, spice rub, Sriracha, sherry vinegar and sugar. Bring to a low simmer and cover until the water has been almost absorbed. Allow to sit for 15 minutes to finish cooking. Add the butter.

Beet dressing: Put all ingredients in a blender and spin for 1 minute. Add the oil in a slow stream until a thick emulsification has formed. Toss with arugula and shaved fennel.

Beurre blank: Sauté garlic until brown but not burned. Add white wine and reduce on low heat until ¾ of it is dissolved. Add pomelo juice and grapefruit juice to the pan. Reduce another 2 minutes, and then slowly add the butter using a whisk until the butter has been incorporated and it has began to emulsify. Add salt to taste.

Salmon: Heat a 10-inch skillet until smoking hot with 1 tsp. canola oil. Take skin off salmon and salt and pepper to taste. Sear the salmon for 2 minutes or until it’s crispy brown, then flip it over and put the pan into a 400-degree oven for 3 minutes.

To plate: Put a circle of Pomelo beurre blanc in the center of the plate. Add a spoon of black rice in the middle of the beurre blanc, and then add the salmon over the rice and top it with fennel and arugula salad.