Recipes | Fruits From Chile
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3 cups cooked brown rice, quinoa or farro, warm or room temp

2/3 cup quartered grapes

1 rib celery, sliced thin

1 small fennel bulb, sliced thin

1 navel orange, peeled and segmented

handful of watercress leaves

¼ cup slivered almonds

zest of 1 orange + ¼ cup fresh orange juice

1 tablespoon + 1 teaspoon white miso

1 teaspoon freshly grated ginger

1 teaspoon minced garlic

2 tablespoons olive oil

1 tablespoon rice wine vinegar

2 salmon fillets (4 ounces each), with skins on

juice of ½ lemon

to taste: flaky salt and freshly ground black pepper

(for 2 bowls)



Divide brown rice, grapes, celery, fennel, orange segments, watercress, and almonds into two low bowls. Set aside while you make your dressing and cook the salmon fillets.

In a small bowl whisk together orange zest and juice, miso, ginger, garlic, olive oil, and rice wine vinegar. Set dressing aside.

Heat a large cast iron skillet over medium-high heat. When pan is hot, add 1 tablespoon olive oil and turn flame down to medium. Place salmon fillets in the pan skin-sides down, using a spatula to push the fillets down to ensure a nice, flat, crisped skin. Cook salmon for 5-6 minutes or until the internal temperature is 120 degrees Fahrenheit, for medium rare. Then flip the salmon and briefly cook the tops, for just 30 seconds.

Remove the cooked salmon from the pan and place the fillets skin-side down on top of the waiting grain bowls. Immediately squirt lemon juice onto the salmon fillets and season with flaky salt, and freshly ground black pepper.

Drizzle dressing over the rest of the grain bowl. Eat right away.