A vibrant, nourishing bowl layered with pan-seared blackened salmon, nutty black rice, a refreshing cucumber kefir raita, and a scored mango half — served simply in its skin for a bold, sculptural presentation.
Serves: 2
Prep time: 20 minutes
Cooking time: 30 minutes (including rice)
Ingredients
For the blackened salmon:
- 2 salmon fillets (skin-on or skinless)
- 1 tbsp olive oil (plus more for cooking)
- 2 garlic cloves, minced
- 1 tsp fresh ginger, finely grated
- 1 small red chilli (optional), finely chopped
- 1 tsp smoked paprika
- 1 tsp ground cumin
- Zest of 1 lime
- Juice of ½ lime
- Small handful fresh coriander, finely chopped
- Small handful fresh parsley or thyme leaves, finely chopped
- ½ tsp sea salt
- ½ tsp black pepper
For the cucumber raita:
- ½ cucumber, thinly sliced
- ¼ small red onion, thinly sliced
- 1 garlic clove, finely minced
- Juice of ½ lime
- 150ml plain kefir (unsweetened)
- Sea salt and black pepper, to taste
To serve:
- 100g black rice (dry weight)
- Mango (optional)
- Fresh coriander, lime wedges, optional chilli flakes
Instructions
1. Cook the black rice
Rinse the rice well, then cook according to packet instructions (usually 30–35 minutes in simmering water). Drain and fluff with a fork.
2. Make the raita
In a bowl, combine the sliced cucumber, red onion, minced garlic, lime juice, and kefir. Stir well and season with salt and black pepper to taste. Chill in the fridge while the salmon cooks.
3. Make the herb paste
Mix the olive oil, garlic, ginger, chilli (if using), paprika, cumin, lime zest and juice, fresh herbs, salt, and pepper into a paste.
4. Pan-fry the salmon
Pat the salmon fillets dry, then rub all over with the herb paste.
Heat a splash of olive oil in a non-stick frying pan over medium-high heat.
Cook the salmon skin-side down first for 3–4 minutes, then flip and cook the other side for 2–3 minutes until cooked through and blackened on the outside.
5. Assemble the bowls
Spoon black rice into each bowl. Add a fillet of salmon, a scored mango half, and a generous spoonful of cucumber raita.
Garnish with fresh coriander, lime wedges, and chilli flakes or sliced chilli if desired.