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Baked Salmon over Black Rice with Oyster Mushrooms and Leeks

Gluten-Free | Sugar-Free
Course Main Course
Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 25 minutes
Servings 2


For the Salmon:

  • 1 pound fresh wild-caught salmon
  • 1 Tablespoon olive oil
  • Zest of one lemon
  • Pinch of sea salt

For the black Rice:

  • 1 cup forbidden black rice
  • 1 13.5 fluid ounce full fat coconut milk
  • 3/4 cup filtered water
  • 1/4 teaspoon sea salt plus one pinch
  • 1 Tablespoon olive oil
  • 1/3 cup red onion small dice
  • 1/2 cup leek thin slices
  • 1/2 cup oyster mushrooms sliced
  • 1/2 cup frozen peas


For the Baked Salmon

  1. Preheat oven to 350 degrees F. and line a baking sheet with parchment paper.

  2. Place salmon skin side down and drizzle with olive oil, lemon zest and sea salt. Bake for about 10 – 12 minutes* or until easily flaked with a fork in the center.

For the Black Rice

  1. Rinse the rice in a fine mesh strainer under cool water to remove any dust or debris. Place in a small saucepan with coconut milk, filtered water and a pinch of sea salt. Bring to a boil, cover and reduce heat to low. Simmer for 40 minutes. Turn off heat and let sit covered for 5 minutes to prevent sticking.

  2. In the meantime, heat a large skillet over medium heat with 1 Tablespoon olive oil. Once warm, and add red onions, leeks and a pinch of sea salt. Sauté for 3 – 4 minutes stirring constantly.  Next add sliced mushrooms, another pinch of sea salt and sauté for 3 – 4 minutes more.  Finally add frozen peas, give it a quick stir and cover with a fitted lid. Let cook for about 3 – 4 minutes to heat the peas.

  3. Add this mixture to a large mixing bowl.  Once the rice is finished cooking add into the same mixing bowl and stir to combine. I like to use a fork for this and fluff at the same time. Taste for seasoning. 

  4. Serve warm topped with salmon.

Recipe Notes

*Cooking time will vary depending on the size of your fish.