Ingredients:

  • 4 (6 oz / 170g) salmon fillets
  • 2 tbsp olive oil
  • 1 tsp kosher salt
  • ½ tsp cracked black pepper
  • 1 lemon, thinly sliced into rounds
  • 1 cup forbidden black rice
  • 2 cups low-sodium chicken or vegetable broth
  • 1 tbsp unsalted butter
  • ¼ tsp salt
  • 2 tbsp honey
  • 1 tbsp soy sauce
  • 1 tsp freshly grated ginger
  • 1 tbsp fresh lemon juice

Instructions:

  1. Rinse the forbidden rice under cold water until the water runs clear. In a medium saucepan, combine rice, broth, butter, and salt. Bring to a boil over high heat, then immediately reduce to low, cover with a lid, and simmer for 30 minutes. Once the timer hits, remove from heat and let it sit, covered, for 5 minutes until the grains are tender yet chewy.
  2. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Pat the salmon fillets dry with a paper towel. Rub each fillet with olive oil, salt, and pepper. Place the fillets on the sheet and top each with a lemon slice. Bake for 12–15 minutes until the fish is opaque and flakes easily with a fork.
  3. While the salmon is in its final 3 minutes of baking, whisk together the honey, soy sauce, ginger, and lemon juice in a small bowl. Brush the glaze generously over the top of each fillet. Switch the oven to 'Broil' for the final 60–90 seconds to caramelize the glaze.