This is the perfect dish for a special occasion or a random Tuesday! Once all of the prep is done, it comes together VERY fast.

Served to the delight of all at Taste of the NFL’s 2020 Party with a Purpose, this mouthwatering creation was dreamed up as a collaboration between Chef Eric Gephart & his great friend Chef Kent Rathbun of Imoto in Dallas, Texas!

Serves 6

CHINESE BLACK FRIED RICE

Asian Black Stir Fry Glaze

1/2 cup tamari soy sauce
3/4 cup sugar
1/2 cup orange juice, freshly squeezed
2 tbsp lime juice, freshly squeezed
1 tbsp garlic cloves, peeled
1 tbsp shallots, peeled and minced
2 tbsp ginger, peeled and minced
1 tbsp lemongrass, peeled and minced
1/2 tbsp Thai chiles, stem, seed and membrane removed, minced
1 tbsp cilantro leaves, washed, dried and chopped fine
1 tbsp Thai basil, washed, stemmed and chopped fine
1 tbsp mint leaves, washed, stemmed and chopped fine

Combine all and let stand for at least 12 hours.

Fried Rice Garnish

1 cup pancetta, small diced
1/2 cup shallots, peeled and sliced thin
1 cup carrots, peeled and diced small
1/2 cup red bell pepper, stem, seed and membrane removed, diced small
1/2 cup yellow bell pepper, stem, seed and membrane removed, diced small
1/2 cup Asian Black Stir Fry Glaze (recipe above)
1 cup English peas
1 cup mung bean sprouts
1 tbsp fish sauce
2 tbsp Thai basil leaves, chiffonade
2 tbsp cilantro leaves, chiffonade
1/4 cup scallions, chopped
3 oz sesame oil

Rice

4 cups Chinese black rice
5 cups water

In a rice steamer, add Chinese black rice and water and steam rice until done (follow the directions of the steamer).
When rice is getting close to being done, add sesame oil to a wok and wok sauté shallots, carrots, red and yellow bell pepper, and English peas until vegetables begin to caramelize.
Glaze vegetables with Asian Black Stir Fry Glaze and continue cooking for 1 minute.
Add cooked rice and continue to wok sauté for 2 to 3 minutes.
Once rice and vegetables have absorbed all of the stir fry glaze, garnish with bean sprouts, fish sauce, Thai basil, cilantro, and scallions.

GOUCHUJANG GLAZE

1/3 cup AKA miso paste
1/4 cup maple syrup
1/3 cup garlic chili sauce
1/4 cup tamari
2 tablespoons pickled ginger juice
1/4 cup water (to thin)

Combine all in a bowl and mix thoroughly.

SALMON

6 (6 oz) salmon fillets

Stabilize your grill at 450F.
Slightly oil your lower grill grate or cast iron and season the presentation side of your salmon with Salt and Pepper (the presentation side is the side that was filleted from the bone, opposite side of the skin side).
Place presentation side of the fish down on the cooking surface.
After 1 minute of placing the fish on the grill, use a fish spatula to turn and rotate the fish 45 degrees and cook for 1 more minute. Season the side of the fish that is facing up.
Flip the fillets and cook for another 1 minute, then rotate again as before. Top the fish with
the Gouchujang Glaze.
Insert your temperature probe into the thickest part of the fish and bake until the fish is
medium or until it reaches the desired internal temperature. USDA recommends an internal
temperature of 145F.
Once the desired internal temperature has been reached, spoon the Stir fried rice onto the dish and transfer the cooked and glazed Salmon on top of the rice.

Gouchujang Glazed Verlasso Salmon over Chinese Black Fried Rice