- 1 1/2 cups forbidden rice
- 2 (6 oz) salmon fillets
- Salt and freshly ground pepper
- 1 Tbsp olive oil
- 1 Tbsp butter
- 1/2 Tbsp chopped garlic
- 1/2 Tbsp chopped fresh ginger
- 1 cup Harmons jicama salad
Soak rice overnight or wash it 2-3 times and drain. Place rice in a saucepan with 3 cups water. Cover with a tight-fitting lid, bring to a boil over high heat then reduce to a simmer. If using soaked rice, check for doneness after 20 minutes and drain any excess water. Otherwise cook until soft and chewy, 50-60 minutes.
Season salmon with salt and pepper.
In a frying pan over medium-high heat, add oil. Add salmon and cook until golden brown, about 4 minutes. Turn over and cook until internal temperature reads 135°.
Remove from heat and add butter and swirl until melted. Add garlic and ginger and using a spoon, baste salmon with garlic-ginger-butter mixture.
Divide salmon, rice and jicama salad between 2 plates. Drizzle garlic-ginger-butter sauce over salmon.