Grilled Salmon on Black Rice Clam Risotto

Black Rice Clam Risotto

The Teenager was doing some research in the Net this evening on national anthems (e.g. French and Singaporean) and when he played a recording of the Majullah Singapura, I actually started having frissons and felt like crying. It is amazing how after all these years, the National Anthem could still do this to me. You can imagine how deep political socialisation has gone into me after 21 years in Singapore.

I now shop for food once a week. Yes, I'm cutting down on shopping whether for food or for other things. The economic crisis has thus far not affected us, but still, there's no point being complacent. Move around less = consume less petrol too. Besides, I'll look good for a new diamond soon if I spend less now.

Tuesday is more or less the designated supermarket day. The first day in the week we have fresh produce. So this evening I made Grilled Salmon on Black Rice Clam Risotto.

If you have never eaten healthy black rice, do give it a try, cooked properly, it can be delicious. It has a certain smell, nutty taste and bite that I like very much. Riso venere is Italian-grown black rice that originated from China. I have made a really quick version of a seafood risotto by using ready-made fish broth and a jar of clams. Top it with grilled salmon that has been marinated beforehand and it's a meal!

Grilled Salmon on Black Rice Clam Risotto

Grilled Salmon on Black Rice Risotto :

The Salmon :

3 thick Salmon filets/steaks
1 Tsp Kecap manis

1 Tsp Soy sauce

1 Tsp Teriyaki sauce

1 Tbsp White wine

Juice from half a lemon

The Risotto :

300g Wholegrain Black Rice/Riso Venere Integrale (this time I used pre-cooked)

2 Tbsp Olive Oil

1 Tbsp Butter

1-2 Garlic cloves

1 Onion (optional)

A handful of chopped Parsley

300ml Fish broth (more if rice is not pre-steamed)

1 jar Clams

60ml White wine

2 Tbsp concentrated Tomato paste

Salt to taste (much less if using ready-made broth)

Marinate the salmon with the sauces, wine and lemon juice. Set aside for at least an hour.

Heat up the fish broth. If making your own, choose flavourful white fish (e.g. John Dory) that has bones and firm flesh. Simmer with carrots, celery, bay leaves and onions till the fish is cooked, then remove the fish and pick out the flesh (can be eaten with the risotto). Return the carcass to the broth and simmer till you're ready to use it. If using fresh clams, add them in with the fish and remove them when they open up. Reserve the flesh for the risotto.

Heat the olive oil and butter in a non-stick pan and fry the garlic till fragrant. Add half the chopped parsley followed by the black rice. Stir to mix well.

Pour in the jar of clams including the juice and add the white wine. Mix everything well. Stir in the tomato paste.

Now start to ladle the (hot) fish broth onto the rice, letting the rice absorb it as it gets cooked. When the rice is almost al dente (actually black rice will have a chewy exterior), ladle in more broth and then turn off the heat and let the rice absorb the last of the broth this way. I like my risotto al dente but wet.

Grill the marinated salmon steaks on a hot grill skin side first. Then turn over and grill on the other side. The flesh should still be pink on the inside. Serve on top of the risotto with a wedge of lemon and more fresh parsley.