master

In this wholesome recipe, we’re livening up our pan-seared salmon with a dry rub of Mexican spices, including ancho chile powder and Mexican oregano. And we’re serving the crispy fillets over a salad of black rice­ (rich in both color and flavor), creamy avocado, juicy orange and crunchy toasted pepitas, or pumpkin seeds. We’re cooking the black rice pasta-style­­—boiling and then draining it­—for the perfect consistency: the grains soften, but stay chewy and firm enough to hold up to the hearty salad ingredients.

Ethan Mick

with Black Rice, Avocado & Orange Salad

Mexican Spiced Salmon

Skin-On Salmon Fillets

Black Rice

Avocado

Navel Orange

Lime

Cilantro

Pepitas

Shallot

Mexican Salmon Spice Blend (Garlic Powder, Ancho Chile Powder, Sweet Paprika, Ground Cumin & Mexican Oregano)

Ingredients

Heat a large pot of salted water to boiling on high. Once boiling, add the **rice** and cook 27 to 29 minutes, or until tender. Remove from heat. Drain thoroughly and rinse under cold water to cool slightly. Return to the pot.

Cook the rice:

While the rice cooks, wash and dry the fresh produce. Cut off and discard the peel and pith of the orange; medium dice the orange. Pick the cilantro leaves off the stems; discard the stems. [Using a peeler, remove the green rind of the lime, avoiding the white pith; mince the rind to get 2 teaspoons of zest](#) (or use a zester). Quarter the lime. [Pit, peel and medium dice the avocado;](#) [toss with **the juice of 1 lime wedge** to prevent browning.](#) [Peel and mince the shallot; place in a medium bowl with **the juice of the remaining lime wedges**.](#)

Prepare the ingredients:

While the rice continues to cook, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the **pepitas**; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until toasted and fragrant. (Be careful, as the pepitas may pop as they cook.) Transfer to a paper towel-lined plate. Wipe out the pan.

Toast the pepitas:

While the rice continues to cook, pat the **salmon fillets** dry with paper towels; season with salt and pepper on both sides. Coat the skinless side of each seasoned fillet in the **spice blend**. In the pan used to toast the pepitas, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned fillets, skinless sides down, and cook 2 to 3 minutes per side, or until browned and cooked through. Remove from heat.

Cook the salmon:

[While the salmon cooks, season the **shallot-lime juice mixture** with salt and pepper to taste. Slowly whisk in **2 tablespoons of olive oil** until well combined.](#)

Make the vinaigrette:

While the salmon continues to cook, add the **lime zest**, **avocado**, **orange**, **toasted pepitas** and **vinaigrette** to the pot of **cooked rice**. Drizzle with olive oil and toss to thoroughly combine; season with salt and pepper to taste. Divide between 2 dishes. Top with the **cooked salmon fillets**. Garnish with the **cilantro**. Enjoy!