2 salmon fillets, skin on
2 tsp rapeseed oil
125g black rice
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
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.
Stir fry the baby kale with a little rapeseed oil for 2 mins.
Slice the green onions into very thin slivers, then segment the oranges. Reserve any juice.
Put the rice, kale, pomegranate seeds, spring onions and chopped walnuts into a bowl and combine. Stir in any reserved orange juice.
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.
Gently flip the fillets and cook until the flesh is nicely coloured, about 1-2 mins longer.
Divide the salad between two plates and scatter with the blood orange segments.
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.