Rose Ferguson’s Bibimbap-Inspired Seared Salmon Bowls With Black Rice 

This piece originally appeared in The Source: The Anti-Optimisation Issue, Healf's print magazine.

Rose Ferguson has been thinking about gut health since long before it was a conversation. The 90s supermodel-turned-leading naturopath, functional medicine practitioner, and nutritionist has spent nearly two decades exploring how the gut microbiome connects to the larger picture of our wellbeing. And that's exactly why she creates recipes that promote gut health while also supporting slower glucose release for metabolism and stable energy.

“This recipe has it all," she says. "Black rice brings fibre, anthocyanins, and a slower glucose release than white rice. Kimchi and gochujang are both fermented, great for supporting microbial diversity! Edamame adds prebiotic fibre and plant protein. The salmon brings omega-3s which reduce gut inflammation. All in all, a very supportive (and simple) microbiome meal that I love having on regular rotation!”

Ingredients

Serving size: 4 people

For the rice:

• 300g black rice, rinsed well
• 600ml cold water
• Pinch of salt

For the pickled cucumber:

• 1 large cucumber, thinly sliced
• 3 tbsp rice wine vinegar
• Pinch of salt

For the gochujang dressing:

• 2 tbsp gochujang paste
• 2 tbsp light olive oil
• 2 tbsp rice wine vinegar
• 1 tbsp tamari
• 1 tsp honey
• 1 garlic clove, finely grated
• 2 tbsp warm water to loosen

For the bowls:

• 4 x 150g salmon fillets, skin on
• 200g podded edamame, cooked
• 2 carrots, peeled into ribbons
• 150g kimchi
• 4 spring onions, finely sliced
• 2 tbsp sesame seeds
• Small bunch of coriander
• Neutral oil for cooking

Instructions

1. Thoroughly rinse the black rice under cold water until the water runs mostly clear. 
2. Place in a saucepan with 600ml cold water and a pinch of salt. Bring to the boil, then reduce to a low simmer, cover and cook for 35 minutes. Remove from the heat and leave covered for a further 10 minutes before fluffing with a fork.
3. While the rice cooks, make the pickled cucumber. Combine the rice wine vinegar and salt in a bowl, add the cucumber, toss well and leave to sit for at least 20 minutes.
4. Whisk all the dressing ingredients together and set aside. It should be pourable, so add a little more water if needed.
5. Pat the salmon dry. Season the skin side with salt. Heat a thin film of neutral oil in a frying pan over medium-high heat until hot. Place the salmon skin side down and press gently for the first 30 seconds. Cook for 4 minutes without moving, then flip and cook for a further 2 minutes. The skin should be crisp and the flesh just cooked through. Rest for 2 minutes before serving.
6. To assemble, split the rice across four bowls. Add the edamame, carrots, pickled cucumber, and kimchi alongside the salmon. Drizzle generously with the gochujang dressing.
7. Finish with spring onions, sesame seeds, and coriander.