2 to 1, Water to Black Rice
Thyme ½ tsp to 1 Cup rice
Coriander ½ tsp to 1 Cup Rice
Rinse the rice and add to a sauce pot, add water, butter, thyme, ground coriander and salt, bring to boil. Cover, reduce heat to low and cook for about 25 minutes or until tender. The rice will be somewhat firm, but chewy.
Grill or sautee on a hot grill or sautee pan for about 2 minutes on each side or to desired doneness.
2 roasted Poblanos, cleaned
4 cloves roasted garlic
1 Cup Cilantro
¼ Cup lime juice
1 Cup Pumpkin seeds
1 Cup Olive Oil
Process all ingredients but the oil in a food processor or blender until smooth. Slowly add the oil in a pencil thin stream to emulsify.
Sugar Snap Peas and Parsnips
Peel and thinly slice the parsnips and blanch in boiling water for 2-3 minutes. Strain, cool, and dry. In a hot sautee pan adjust enough olive oil to coat the bottom of the pan and when hot, sautee the snap peas and parsnips with salt and pepper for 1-2 minutes, tossing often for an even cook.
To plate: Mound the black rice in the center of the plate and place the salmon on top of the rice. Add the snap peas and parsnips around the rice and using a squirt bottle or spoon add the poblano pesto to the salmon or keep to the side. You can also garnish with some leftover pumpkin seeds.