This is such a beautiful dish, both visually and flavorfully. My inspiration came from Fine Cooking Magazine April/May 2019 edition. I made a few changes to it due to me eating gluten-free, wanting a different serving size, and preferring to do the cooking process a bit differently. I am certain the original recipe is just as delightful as my own. I enjoy leftovers, and this is a great one to warm up for lunch the next day If you happen to have some to spare. 

Yield 2 servings 

5 Tbsp olive oil
1 lb. salmon filets, half-pound each
1 Tbsp lime zest
⅓ cup lime juice
Salt and pepper
4 scallions, chopped
1-inch piece of ginger, finely chopped
1 small garlic clove, finely chopped
1¼ cups black rice
2½ cup vegetable stock
¾ cup pomegranate seeds
¼ cup cilantro chopped
1 avocado, thinly sliced

Preheat oven to 400℉

In a small bowl combine 1 Tbsp oil, zest, ¼ tsp salt, and a pinch of pepper.

Place the salmon in an ovenproof baking dish. Brush the lime mixture on the salmon and let it sit at room temperature for 30 minutes. 

In a large cast-iron skillet heat 2 Tbsp oil on medium-high heat. Add the scallions, ginger, and garlic and saute for 2 minutes. Add the black rice and vegetable stock and cover with a lid or aluminum foil. Once it starts to boil, reduce heat to low and simmer for about 20 minutes. Occasionally check it to be sure it does not need additional stock or water added. It should be soft but a bit al dente in texture when it is done. 

While the rice is simmering, place the salmon in the oven and bake for about 10 minutes. Depending on the thickness of your salmon and how you like your salmon cooked, it may need a few minutes less or a few minutes more. Check it after about 7 minutes to see if it is at your liking. 

Once the rice is done, remove it from the heat and fluff it lightly with a fork. Stir in half of the pomegranate seeds, half of the cilantro, and season it with some salt and pepper. Once the salmon is done, remove it from the oven and carefully place the salmon on top of the rice. Add the remaining pomegranate seeds and cilantro. Drizzle 2 Tbsp of oil and the lime juice and serve. 

I serve it right in the cast iron skillet. I set the skillet along with a serving spoon on a trivet on top of the table. This way, it stays nice and warm. You can also plate it on individual plates as well. If it comes to room temperature, it is still delicious. 

Just Salt It, and enjoy!