A pretty black and white rice salad is accompanied by delicate poached salmon. The salad gets great flavor from the zippy soy-ginger vinaigrette.
1⁄4 cup olive oil
1⁄2 cup onion, chopped
3 tsp. garlic, minced
2 cups basmati rice, rinsed
2 cups black Japanese rice, rinsed
1 cup shiitake mushrooms, sliced
3⁄4 cup scallions, chopped
3⁄4 cup radish, thinly sliced
1⁄2 cup soy-ginger vinaigrette
8 1-1⁄2-in. salmon steaks, poached
1. In a large deep pot, heat 3 tbsp. oil and sauté onion about 3 min. Stir in garlic and sauté for 1 min. Add basmati rice and water and cook, uncovered, stirring occasionally, about 10-12 min. Drain, season, and set aside.
2. Cook black rice, uncovered, at a bare simmer 45 min. to 1 hour until done. Drain, season, and set aside.
3. In a large pan, heat 1 tbsp. oil and sauté mushrooms until brown and tender. Combine rice, scallions, and radishes, and mix until completely combined. Stir in vinaigrette until rice is completely coated. Serve with poached salmon and additional vinaigrette on the side.