Salmon citrus kale and black rice salad recipe - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Salmon citrus kale and black rice salad recipe By You Magazine - August 1, 2021 You can adapt the vegetables in this salad according to what you have in the fridge: cucumber, spring onion and steamed broccoli all work well. Nassima Rothacker SERVES 2 100g uncooked black rice (or about 200g cooked black rice) 100g frozen edamame beans 30g kale, thick stems removed (keep the stems to chop into stews or blend into smoothies) Juice of 1 tangerine or mandarin 2 tsp toasted sesame oil 1 tbsp soy sauce 1⁄2 avocado, diced 100g raw, sliced sushi-grade salmon (see tip) CRISPY SHALLOTS 90ml sunflower oil 2 banana shallots, halved and quite thinly sliced Put the rice in a large saucepan and cover with triple the volume of water. Bring to the boil, then turn down the heat and simmer for 40-45 minutes (top up with water if necessary) until tender; drain and spread out on a plate to cool. In a separate pan of boiling water, simmer the edamame for 3-4 minutes, or until they’re all floating on the surface; drain, rinse under the cold tap and set aside. Meanwhile, tear the kale leaves into bitesized pieces. Place them in a mixing bowl, add half the tangerine juice and massage the leaves to soften them. Set aside. Put the remaining tangerine juice in a jar with the sesame oil and soy sauce. Seal with a lid and shake to make a dressing. To make the crispy shallots, place the oil and shallots in a cold saucepan, set over a medium-low heat and sprinkle with salt. The aim is to cook them slowly until they crisp up and turn a medium golden colour; this should take 10-15 minutes. Drain through a sieve, reserving the oil for dressings and marinades, then transfer the shallots to a paper towel to soak up any excess oil. Toss the cooled rice with the kale and divide between two plates. Spoon a little dressing over each. Scatter over the edamame and avocado, then arrange the salmon on top. Spoon over the rest of the dressing, then scatter with the crispy shallots to serve. TIP You can buy sushi-grade salmon from Japanese supermarkets or online. Alternatively use smoked salmon (try thicker-cut tsar fillets), cooked king prawns or fresh white crab meat. Now buy the book Our recipes are from California: Living & Eating by Eleanor Maidment, published by Hardie Grant, price £22. To order a copy for £18.70 until 22 August, go to mailshop.co.uk/books or call 020 3308 9193. Free UK delivery on orders over £20. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved