Salmon and Mussels with Soy-Orange Glaze, Creamy Black Rice, and Roasted Bok Choy

Instructions

1. 1

   Preheat the oven to 220°C / 425°F. Toss the bok choy with 1 tablespoon (15 ml) olive oil, a pinch of salt, and some black pepper. Place it cut-side down on a tray and roast for 12 to 15 minutes, until tender and lightly browned.

2. 2

   In a small saucepan, combine the orange juice and zest, 3 tablespoons (45 ml) soy sauce, honey, and rice vinegar. Cook over medium heat for 4 to 6 minutes until slightly thickened into a glaze. Set aside.

3. 3

   Place the black rice in a pot with 2 1/2 cups hot fish stock (600 ml), a pinch of salt, and 1 chopped shallot. Bring to a boil, lower the heat, cover, and cook for 28 to 32 minutes until tender and the liquid is mostly absorbed.

4. 4

   While the rice cooks, heat 1 tablespoon (15 ml) olive oil in a large skillet over medium heat. Add the remaining shallot and 2 chopped garlic cloves. Cook for 2 minutes until fragrant. Stir in the heavy cream and the remaining 1/2 cup (120 ml) fish stock. Cook for 3 minutes and keep warm.

5. 5

   When the rice is ready, mix it with the reserved creamy sauce, half of the chives, and the butter. Stir over low heat for 1 to 2 minutes until creamy. Adjust salt and pepper.

6. 6

   Pat the salmon fillets dry and season with a pinch of salt and pepper. Heat 1 tablespoon (15 ml) olive oil in a wide skillet over medium-high heat. Cook the salmon skin-side down first for 4 to 5 minutes, then turn and cook 2 to 3 minutes more until golden and just cooked through. Brush with some of the soy-orange glaze during the last minute. Remove and keep warm.

7. 7

   In the same skillet, add the mussels, white wine, the 2 lightly crushed garlic cloves, and the remaining 1 tablespoon (15 ml) soy sauce. Cover and cook for 4 to 6 minutes until the mussels open. Discard any that remain closed.

8. 8

   Uncover the skillet, add 2 tablespoons of the remaining glaze, and swirl the pan for 30 seconds so the liquid becomes glossy and lightly coated.

9. 9

   Spoon creamy black rice onto each plate. Top with a salmon fillet, divide the mussels around it, and arrange the roasted bok choy on the side. Finish with the remaining chives, toasted sesame seeds, and a few spoonfuls of the mussel cooking juices and remaining glaze.