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SAM KAPLAN JUNE 2016 MUSCLE & FITNESS 49

FOOD STYLING BY SUZANNE LENZER

GET MORE This recipe is

an excerpt from Chef Irvine’s

book, Fit Fuel, available now at

fitfuelbook.comand Amazon.

THE RECIPE

MAKES 4 SERVINGS

NUTRITION PER SERVING

752 48g 54g 40g

CALORIES PROTEIN CARBS FAT

The flavour is untamed.

FOR THE BLACK RICE:

1 cup black rice

1 tsp grape-seed oil

1 tsp chopped fresh thyme

1 bay leaf

3 cups chicken stock

FOR THE GREEN CURRY SAUCE:

1 tbsp grapeseed oil

¼ cup chopped onion

1 garlic clove, minced

½ cup mirin wine

175ml coconut milk

3 tbsp rice wine vinegar

3 tbsp green curry paste

¼ bunch coriander sprigs

Salt and pepper, to taste

FOR THE MAIN DISH:

6 tbsp grapeseed oil

4 wild salmon fillets (200g each)

20 baby clams

1 tsp minced ginger

1 tsp minced garlic

1 tsp minced spring onion

¼ cup mirin wine

Juice of 1 lime

1 tbsp butter

¼ cup chicken stock

Fresh coriander, for garnish

BLACK RICE:

1. Heat a wide, shallow pot over high heat.
   Add rice, oil, thyme and bay leaf and toast
   for 3 minutes, stirring occasionally. Add
   chicken stock and cook for 20 to 30
   minutes on medium-low heat until done.


2. Turn off the heat and let rice rest for
   10 minutes before removing from pot.
   GREEN CURRY SAUCE:


3. Heat oil in a medium saucepan over high
   heat. Add onion and garlic and sauté until
   onions are translucent, about 3 minutes.


4. Add mirin wine, coconut milk, rice wine

Seared

wild

salmon

vinegar and green curry paste. Whisk

ingredients together and simmer for 2

to 3 minutes. Remove from heat and

add coriander. Let mixture cool slightly.

3. Pour mixture into a blender and blend
   until smooth. Season with salt and pepper.
   MAIN DISH:


4. Heat 4 tbsp oil in a frypan over
   medium-high heat. Add salmon and sear
   skin-side down for 2 to 3 minutes. Turn
   salmon over (when it’s ready to be turned,
   it won’t stick to the pan) and continue to
   cook for 3 to 4 minutes until done.


5. In a separate pan, heat remaining
   2 tbsp oil over medium heat. Add
   clams, ginger, garlic and spring
   onion. Gradually pour in mirin wine,
   stirring frequently to mix well.


6. Add green curry sauce to clams and

cover the pan for about 10 minutes,

or until clams steam open.

4. Once clams are open (discard any
   that do not open), add lime juice and
   butter. Continue to cook until butter
   has melted.


5. Reheat black rice with a small amount
   of chicken stock to allow it to become hot
   and moist.


6. Plate the dish by adding a mound of
   black rice in the centre of a large plate
   or shallow bowl. Spoon some green
   curry sauce on rice. Arrange clams
   on rice and place salmon on top of rice.
   Garnish with coriander.

DID YOU

KNOW?

It’s OK to go with

frozen fish versus

fresh. Flash-freezing

fish – as well as fruits

and vegetables –

locks in nutrients

and flavour.

CHEF ROBERT IRVINE EAT