If you have been looking for a dish that is as striking on the plate as it is delicious, here is an idea for you! This grilled salmon stack checks every box. It layers tender, flaky, grilled salmon over a base of nutty forbidden black rice, with avocado slices wedged in between adding a luscious contrast of textures, flavors, and colors. What takes it over the top, though, is the marinade—a bold mix of gochujang, balsamic vinegar, and soy sauce. The gochujang brings a gentle heat and depth of flavor, the balsamic adds tangy sweetness, and the soy sauce ties everything together with a savory edge.
Grilling the salmon caramelizes the marinade just enough to give the fish a smoky-sweet glaze, which pairs beautifully with the earthy rice and buttery avocado. Elegant enough for entertaining, but simple enough for a weeknight dinner, this dish is a delicious balance of color, texture, and taste.
We grill our salmon on foil, skin side down for easy skin removal
We like to grill our salmon on a piece of foil, with the skin side down for about 5-7 minutes, or until it’s cooked to the desired doneness. This way you simply lift the piece of salmon off the foil right above the skin and it is easy to place on top of the rice. The key is to get a square piece of salmon or cut it so that it fits like a stack on top of the rice and avocado. You could also choose to make this more rectangular or in whatever shape your fish is purchased. It really depends upon the fish filet you buy and what kind of containers you have for making the rice patty.
Forbidden black rice works really well for this dish
Forbidden black rice is a little bit sticky, which works well for this recipe, because you can shape it into a square or rectangle in a little container. Spray the container with cooking spray first, then pack the rice into the container. Invert the container onto the serving plate and allow it to fall out onto the plate. Repeat this for as many stacks as you plan to make.
Then, layer the sliced avocado atop the black rice with the grilled salmon on top of that. Drizzle extra sauce over the top of everything and garnish with finely slice green onions or minced cilantro and a sprinkle of toasted sesame seeds.
Grilled Salmon, Avocado & Black Rice Stacks
Ingredients
Salmon & Avocado
- 4 5-oz. salmon filets (square cut if possible)
- 2 avocados, sliced into 1/2-inch thick slices (firm, but ripe)
- 2 cups cooked forbidden black rice
- 2 tbsp. minced cilantro for garnish (or finely sliced green onions)
- 1 tbsp. sesame seeds, toasted (black or white)
Marinade
- 2 tbsp. Gochujang paste
- 1/4 cup soy sauce
- 2 tbsp. balsamic vinegar
- 1 tbsp. honey
- 2 tbsp. toasted sesame oili
- 2 tbsp. rice vinegar
- 1 tbsp. fresh minced ginger root
- 1 clove garlic, minced
Instructions
- Add all marinade ingredients to a jar with a tight-fitting lid and shake well to blend. Set aside.
- Cook forbidden black rice until done. Remove from stove. Spray four 3 to 4-inch containers with cooking spray or rub the inside of the container with olive oil. Pack the rice into a well-greased 3-4-inch square container.
- When ready to serve, invert the rice squares onto each serving plate.
- Layer the avocado slices on top of the rice and press them down just a little bit, so the avocados stay put.
- Preheat grill to medium-high heat and place the salmon squares, skin side down, on a piece of foil. Drizzle a few tablespoons of the marinade over the top of the fish. Cook the salmon for 5-7 minutes, depending on the thickness, until desired doneness.
- When salmon is cooked, wedge a flat spatula between the skin and the bottom of the salmon meat and remove the salmon from both the skin and the foil. Layer the salmon on top of the avocado slices. Drizzle extra marinade over the top of everything and garnish with finely sliced green onions, or minced cilantro and toasted sesame seeds. Heat the sauce if you prefer or served it at room temperature.
