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Maple Glazed Carrot and Black Rice Salad with Salmon

Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Course Main Course
Cuisine American
Servings 3


  • Mini food processor
  • Mortar & Pestle
  • Non-stick baking mat


For the Salad

  • 3 Large Carrots peeled and cut into diagonal slices
  • 2 tbsp Avocado Oil divided
  • 1 tsp Cumin Seed
  • 1 tsp Coriander Seed
  • 1/2 tsp Turmeric Powder
  • 1/2 tsp Smoked Paprika
  • 2 tbsp Maple Syrup
  • 1/2 cup Black Rice (aka Forbidden Rice)
  • 1/2 + 1/3 cup Water
  • 1 lb Salmon
  • 1/4 cup Sliced Almonds
  • 1/4 cup Dried Cranberries
  • 2 cups Arugula
  • Salt & Pepper to taste

For the Dressing

  • Juice of 1/2 a Lemon
  • 1 tbsp Apple Cider Vinegar
  • 2 tsp Honey
  • 3 tbsp Olive Oil
  • Salt & Pepper to taste


For the Salad

  • Preheat the oven to 400 degrees. Line a baking sheet with a non-stick baking mat.
  • Using a mortar and pestle, roughly grind the coriander and cumin seeds.
  • In a bowl, combine the carrots, 1 tbsp of avocado oil, ground coriander and cumin, turmeric, paprika, salt and pepper. Spread out over the baking sheet and bake 20 minutes. Add the maple syrup and bake an additional 10 minutes. Allow to cool slightly.
  • In a small pot, combine the black rice and water. Bring to a boil. Cover and reduce to simmer. Cook for 30 minutes, until the rice is tender the water has been absorbed. Allow to cool slightly.
  • Season the salmon with salt and pepper.
  • In a pan, heat the avocado oil over medium-high heat. Cook the salmon about 8 minutes per side, or until done.
  • To a large bowl, add the arugula, almonds, cranberries, black rice, carrots, and the dressing. Toss gently to combine.
  • Divide the salad among meal prep containers. Add portions of the salmon. Refrigerate until ready to eat.

For the Dressing

  • In a mini food processor, add the dressing ingredients and blend to combine.