Rinse the black forbidden rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed black rice, 1 cup of water, and 1/4 tsp salt. Bring to a boil, then reduce heat to low, cover, and simmer for 25-30 minutes, or until water is absorbed and rice is tender but still slightly chewy. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.

While the rice cooks, pat salmon fillets dry with a paper towel. Season lightly with salt and pepper.

In a large skillet, heat 1 tbsp of oil (e.g., olive or avocado) over medium heat. Sear salmon fillets, skin-side down (if applicable), for 4-5 minutes until skin is crispy. Flip and cook for another 2-3 minutes. Remove salmon from the pan and set aside.

In the same skillet, add the full-fat coconut milk, soy sauce, grated ginger, minced garlic, and red pepper flakes (if using). Bring to a gentle simmer, stirring occasionally.

Return the seared salmon fillets to the skillet, nestling them into the coconut milk sauce. Reduce heat to low, cover, and gently simmer for 5-8 minutes, or until salmon is cooked through and flakes easily with a fork. Cooking time will vary based on salmon thickness.

Stir in the fresh lime juice.

While salmon simmers, prepare the asparagus. Toss the trimmed asparagus spears with 1 tbsp olive oil, 1/4 tsp salt, and 1/8 tsp black pepper.

You can either: (a) Roast: Spread asparagus on a baking sheet and roast in a preheated oven at 400°F (200°C) for 8-10 minutes, or until tender-crisp. (b) Sauté: Heat a separate pan over medium-high heat. Add asparagus and sauté for 5-7 minutes, stirring occasionally, until tender-crisp.

Divide the cooked black rice between two plates.

Carefully place one salmon fillet on top of the rice on each plate. Spoon generous amounts of the coconut milk sauce over the salmon and rice.

Arrange the cooked asparagus alongside the salmon and rice.

Garnish with fresh chopped cilantro before serving.