Valentine’s Day Recipe: Black Rice Salad with Pan Fried Salmon

Image 1, courtesy of Supergolden Bakes and The Saucy Fish Co..jpg


  • 2 salmon fillets, skin on

  • 2 tsp rapeseed oil

  • 125g black rice

  • 250ml water

  • 1/2 tsp salt

  • 2 blood oranges

  • 120g baby kale

  • 200g pomegranate seeds

  • Small bunch spring onions

  • Handful walnuts, roughly chopped

  • Dried chilli flakes

  • Salt and pepper, to season


  1. Put the black rice, water and salt in a saucepan and bring to the boil. Cover and reduce heat. Simmer for 40 mins until rice is cooked. Drain.

  2. Stir fry the baby kale with a little rapeseed oil for 2 mins.

  3. Slice the green onions into very thin slivers, then segment the oranges. Reserve any juice.

  4. Put the rice, kale, pomegranate seeds, spring onions and chopped walnuts into a bowl and combine. Stir in any reserved orange juice.

  5. Put the rapeseed oil in a nonstick frying pan and turn heat to medium-high. Reduce heat, season the salmon and add to pan. Cook for 5-6 mins.

  6. Gently flip the fillets and cook until the flesh is nicely coloured, about 1-2 mins longer.

  7. Divide the salad between two plates and scatter with the blood orange segments.

  8. Top with salmon and drizzle a sauce of your choice over the top. Sprinkle with chilli flakes and serve.

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Recipe courtesy of SupergoldenBakes, using Saucy Fish salmon.