Grilled Alaskan Wild Salmon

With citrus-soy glaze, long grain black rice, with almonds and dried cherries

By Chef Robin Stotter
Feeds: 6 people
October 24, 2008

Grilled Alaskan Wild Salmon

We only use wild salmon at P.F. Chang's, which has a higher Omega-3 value and overall better flavor. It is also fed naturally, and does not live in large numbers in a retention pool.  We added the black rice, because it is robust in flavor, has great texture and offers an alternative to white or brown rice.  The citrus-sweet sauce/glaze complements both the fish and the black rice and helps balance the oily nature of the fish.  Easy to prepare, this dish ends up light and flavorful and packs a powerful combination of anti-oxidants, vital nutrients, healthy oils and flavanoids. 

All of the above basically means that the Citrus Soy Salmon with Black Rice and Citrus Glaze tastes good, and happens to be really good for you.  I also like this dish because it is a delicious way to get the protein and carbs you need as you continue to increase the distance of your training runs as we get closer to race day.

Enjoy!

Ingredients

Alaskan Wild Salmon

• 4 each Wild Salmon, skin and bones removed (5oz portions, or a whole fillet)
• 2 tbsp Peanut oil
• 2 tsp Kosher Salt
• White pepper, ground to taste

Orange Citrus Glaze

• 2 tsp Peanut Oil
• 1 tbsp Ginger, fresh minced
• 1 tbsp Garlic, fresh minced
• 1 tbsp Shallot, fresh minced
• ½ cup Orange Juice, fresh
• 1 tbsp Lemon Juice, fresh
• ¼ cup Hoisen sauce
• 3 tsp Sambal chili paste
• 1 tbsp Sugar, brown or cane granulated
• 1 orange Orange Zest, fresh
• 1 tsp Kosher Salt

Long Grain Black Rice:

• 2 cups Black Rice, Long Grain wild
• 2 ½ cups Water
• 1 each Lemongrass, 4” stalk
• ¼ cup Fresh peas, blanched
• 1 each Baby bok choy, rough chopped no stem blanched
• 2 tbsp Butter, unsalted
• ¼ cup Toasted Almonds, slivered
• ¼ cup Dried Cherries, or tart dried fruit
• 2 tsp Kosher Salt
• White Pepper - to taste

Method

Orange Citrus Glaze

1. In a heated saucepan, place peanut oil and sweat ingredients until transluscent.
2. Add remaining ingredients, and stir until incorporated.
3. Bring to a boil, and reduce to simmer.
4. Reduce liquid and ingredients until able to coat a spoon, about  ½ - 2/3, stirring occasionally.
5. The glaze will be slightly chunky, which is good!
6. Using a microplane is optimal for the ‘mincing’.
7. Reserve glaze until needed at room temperature.

Alaskan Wild Salmon

1. Take fresh salmon and place on a plate.  Rub the fillets with the peanut oil, and season with the salt and whilte pepper, blood side down.
2. I prefer a grill that uses real wood for flavor.  Ensure the grill is clean and slightly oiled.
3. Place Salmon on Grill blood side up.  Place top on Grill, and cook for 4-5 minutes.  Using a spatula, Turn salmon over, and generously baste the salmon with the citrus glaze.
4. Close top on Grill, and let cook for 2-3 minutes, repeating twice.
5. Before removing salmon, baste again with the citrus glaze generously.
6. When done, remove salmon and serve immediately.
7. If you used a whole fillet, cut into portions.

Long Grain Black Rice:

1. Using a steamer, or saucepan with lid, measure rice and water.  Bring water to a boil, and reduce heat to a simmer placing lid on top of saucepan.
2. Cook unitl just done, about 18 minutes.  The rice should be moist and fluffy.
3. Fork rice fluffy, and add remaining ingredients, “folding” together.  The rice should still remain fluffy, and have the ingredients incorporated. 
4. Remove lemongrass stalk, and discard.

Plating:

Sprig of cilantro and/or mint

• To serve, simply spoon rice mixture onto a plate between six portions in the center of the plate. (you may baste again with the glaze).
• Garnish with a sprig of cilantro or mint…or both!
• Serve with a smile!