Ingredients

The following ingredients have 4 Servings
  • 4 salmon fillets (with skin on or off depending on your choice)
  • 1/2 teaspoon each of salt and pepper
  • 1 teaspoon of oregano
  • 1/2 teaspoon of garlic powder
  • 1 tablespoon of olive oil
  • 1 tablespoon of unsalted butter
  • 1 1/2 cups of black rice
  • 3/4 cup of green split peas
  • 1/2 teaspoon of salt
  • 2 3/4 cups of water (stock or broth)
  • Juice of 1 blood orange-about 1/3 cup
  • 1 shallot (minced)
  • 2 Tablespoons of minced fresh dill
  • 1 teaspoon of lemon juice
  • 1/2 teaspoon of mustard
  • 1 teaspoon of honey
  • 1/4 cup of olive oil
  • pinch each of salt and pepper
  • 1/2 cup of Blood orange segments (cut up)
  • 1/3 cup of crumbled feta cheese
  • 1/4 cup of toasted pine nuts

Instruction

  • Make the rice: Heat the butter in a 3-4 quart pot over medium high heat. When the butter melts, add in the rice and peas and sautee for a minute. Season with the salt, add the liquid of your choice and let that come to a boil. Once it starts to boil, drop the heat to the lowest setting, cover the pot and let the rice and peas cook for 30-45 minutes until all liquid is absorbed.
  • In the meantime, make the dressing by mixing all ingredients in a small bowl or in a container.
  • For the salmon, preheat a skillet over medium high heat. Season the fillets on both sides with the salt, pepper, oregano and garlic powder. Add olive oil to the skillet and add in the salmon fillets. Sear the salmon for 2 minutes on each side, then lower the heat to low and cover the skillet. Use a lid or foil if you don't have a lid for your skillet. Let the salmon cook all the way through for an extra 5-8 minutes (depending how well you like your salmon to be cooked). Once the salmon is cooked, drizzle about half a teaspoon of the dressing over each fillet.
  • Assemble the salad: Toss the rice and peas with 2 tablespoons of the dressing and divide that between four plates. Add the blood orange segments, feta and pine nuts to the rice and toss slightly. Put a fillet of salmon over each plate of rice and drizzle more of the dressing over the salad.
  • Enjoy! :)