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1
Heat your oven to 400 degrees.
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2
Place the kombocha squash whole onto a foil lined baking sheet and place in the oven for 1 hour or until soft. You can do this step one day ahead.
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3
Take the kombocha squash out and let cool. Cut the squash in half, scrape out the seeds, and scoop out all of the flesh into a separate bowl.
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4
Measure 3/4 cup of squash and set aside to continue to cool. Save the remaining kombocha squash for another recipe.
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5
In a small pot, cook the forbidden rice with vegetable stock on high until it comes to a boil. Once it hits a rolling boil, turn the head down to a simmer until all the liquid is absorbed. About 45 minutes.
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6
In a small bowl, mix your hoisin sauce, orange zest and 2 tablespoons of orange juice together.
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7
Spread 1/2 the sauce evenly on the flesh side of the salmon and set aside at room temperature while you prep your veggies
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8
In the mean time, peel and wash your carrot and beet.
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9
In a food processor, shred the carrot with the wide grate attachment. Place your shredded carrots into a small bowl.
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10
In the same food processor bowl, shred your red beet and set aside in a separate small bowl.
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11
Julienne your cucumber and set aside in another small bowl
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12
Once your forbidden rice is finished cooking. Set aside and let cool.
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13
In a small bowl, whisk together the tahini, lemon juice, and orange juice. Add a little water to thin if needed.
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14
Turn your oven to broil and place your salmon on a lined baking sheet.
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15
Let your salmon broil for 3 minutes and then baste with your remaining sauce. Let finish for another 3 minutes.
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16
Remove your salmon from the oven and allow to cool for 2 or 3 minutes.
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17
Once cooled, use a fork to flake your salmon into large chunks.
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18
Enjoy!
