This recipe is an excerpt from Chef Irvine’s book, Fit Fuel, available now at and Amazon. 

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 flavor. Outlets like Omaha Steaks will deliver.



  • 1 cup black rice
  • 1 tsp grape-seed oil
  • 1 tsp chopped fresh thyme
  • 1 bay leaf
  • 3 cups chicken stock
  • 1 tbsp grape-seed oil
  • 1/4 cup chopped onion
  • 1 garlic clove, minced
  • 1/2 cup mirin wine
  • 6 oz coconut milk
  • 3 tbsp rice wine vinegar
  • 3 tbsp green curry paste
  • 1/4 bunch cilantro sprigs
  • salt and pepper, to taste
  • 6 tbsp grape-seed oil
  • 4 wild salmon fillets (7 oz each)
  • 20 petite clams
  • 1 tsp minced ginger
  • 1 tsp minced garlic
  • 1 tsp minced scallion
  • 1/4 cup mirin wine
  • Juice of 1 lime
  • 1 tbsp butter
  • 1/4 cup chicken stock
  • Fresh cilantro, for garnish


  1. For the Black Rice: 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. Turn off the heat and let rice rest for 10 minutes before removing from pot.
  2. For the Green Curry Sauce: Heat oil in a medium sauce-pot over high heat. Add onion and garlic and sauté until onions are translucent, about 3 minutes. Add mirin wine, coconut milk, rice wine vinegar, and green curry paste. Whisk ingredients together and simmer for 2 to 3 minutes. Remove from heat and add cilantro. Let mixture cool slightly. Pour mixture into a blender and blend until smooth. Season with salt and pepper.
  3. For the Main Dish: Heat 4 tbsp oil in a sauté pan 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. In a separate sauté pan, heat remaining 2 tbsp oil over medium heat. Add clams, ginger, garlic, and scallion. Gradually pour in mirin wine, stirring frequently to mix well. Add green curry sauce to clams and cover the pan for about 10 minutes, or until clams steam open. Once clams are open (discard any that do not open), add lime juice and butter. Continue to cook until butter has melted. Reheat black rice with a small amount of chicken stock to allow it to become hot and moist. Plate the dish by adding a mound of black rice in the center of a large plate or shallow entrée bowl. Spoon some green curry sauce on rice. Arrange clams on rice and place salmon on top of rice. Garnish with cilantro.
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