Now that I'm out of the first trimester I can stand going to Publix again and smelling the seafood department. I can also stand eating fish again (on some occasions). Because of this I really wanted to cook a salmon dish because it's so healthy and I hadn't eaten it for a while. This Martha Stewart recipe had been sitting in my recipe drawer for a whlie so I thought I'd try it since I figured Charlotte loves rice and oranges so she'd at least eat some of it. The dish was good if a little bland. I'll probably add some soy sauce to the rice and maybe some salt and pepper to the peas next time. But it was a very good recipe that I'll definitely make again!
Salmon and Citrus Rice Bowl
Serves 4
4 navel oranges
1/4 ounce (1 inch piece) fresh ginger, peeled and thinly sliced, plus 1 teaspoon finely grated
1 dried bay leaf
1 teaspoon coriander seeds, crushed
1 tablespoon brown-rice vinegar
1 teaspoon soy sauce
1 teaspoon honey
1 teaspoon toasted sesame oil
1 pound skinless salmon fillets
1 cup uncooked brown rice
5 ounces (1 1/2 cupes) sugar snap peas, cut into 1/2 inch slices
1. Cut away peel and pith from 2 oranges. Cut between orange membranes, and let fruit and juice fall into a bowl. Squeeze juice into bowl and discard membranes. Cut segments into small pieces, and place in a separate bowl. Juice remaining 2 oranges and add juice to bowl (for a total of 1 cup).
2. Bring orange juice, sliced ginger, bay leaf, and coriander to a boil in a small saucepan. Cook until mixture is reduced to 2/3 cup, about 6 minutes. Let cool completely. Straing, and whisk in vinegar, soy sauce, honey, and oil.
3. Combine 3 tablespoons juice mixture and salmon in a resealable plastic bag, turning to coat. Refrigerate salmon and remaining juice mixture for at least 1 1/2 hours (or up to 3 hours).
4. Cook rice according to package instructions.
5. Preheat broiler. Remove salmon from marinade, and pat dry with paper towels. Discard marinade. Place fillets on a baking sheet, and broil until cooked to desired doneness, about 5 minutes for medium. Transfer to a dish. Let salmon cool slightly, and flake into bite sized pieces.
6. Divide rice among four bowls. Top with salmon, peas, and orange segments. Drizzle each serving with 1 1/2 tablespoons of the reserved juice mixture.
