Gourmet OttolenghiInspired Asian Feast

Instructions

1. 1

   Preheat the oven to 400°F (200°C).

2. 2

   In a small bowl, whisk together the toasted sesame oil, tamari, ginger, garlic, rice vinegar, and honey.

3. 3

   Place the salmon fillets in a baking dish and pour the marinade over the salmon, ensuring it is fully coated.

4. 4

   Marinate the salmon for 15-30 minutes in the refrigerator.

5. 5

   Remove the salmon from the marinade and place it on a lined baking sheet.

6. 6

   Bake the salmon for 12-15 minutes, or until it flakes easily with a fork and has a beautiful glaze.

7. 7

   Garnish with toasted sesame seeds and freshly chopped green onions before serving.

8. 8

   Rinse the black rice under cold water until the water runs clear.

9. 9

   In a medium saucepan, combine the black rice and water. Bring to a boil, then reduce the heat to low, cover, and simmer for about 30-35 minutes, until the rice is tender and the water is absorbed.

10. 10

    Heat the vegetable oil in a large skillet or wok over medium heat.

11. 11

    Add the minced garlic and grated ginger to the skillet and cook for 1 minute.

12. 12

    Add the bell pepper and snap peas to the skillet and stir-fry for about 3-4 minutes, until crisp-tender.

13. 13

    In a small bowl, whisk together the tamari, rice vinegar, chili paste, and crushed Szechuan peppercorns.

14. 14

    Add the cooked black rice to the skillet and pour the sauce over it. Stir-fry for another 2-3 minutes, until well combined and heated through.

15. 15

    Garnish with chopped green onions and fresh cilantro leaves before serving.