Serves 4.
|
Serves 4 salmon filets
2 cups cooked rice, (white or brown) 1 & 1/2 Tbsp butter 2 Tbsp orange juice 1 & 1/2 Tbsp orange zest (fine) 1 tsp soy sauce 1 Tbsp ginger, grated 1 & 1/2 to 2 Tbsp honey (I like to taste before I add more.) 1/2 tsp sesame oil (optional) 1 Tbsp olive oil a few drops of hot sauce, if you like spicy! 1 & 1/2 tablespoons honey a few drops of hot sauce, if you like spicy! salt and black pepper 2 raw green onion tops, sliced thin 1 lemon, sliced into wedges a few drops of hot sauce, if you like spicy! a few of your favorite raw veggies: (I like avocado, red bell peppers, or carrots. Picked ginger is a nice touch. a few drops of hot sauce, if you like spicy! lemon slices for garnish |
- Cook the rice ahead of time. While it's still hot, stir in the butter. Then let it cool, slightly at room temp. I personally like brown rice, but white is fine, as well - your preference.
- In a mixing bowl that's large enough to hold your salmon - stir together the orange juice, orange zest, grated ginger, soy sauce, oils, hot sauce (optional), honey and a dash of salt and pepper. Don't add too much salt, as the soy sauce is salty.
- Place the salmon in the bowl and make sure it's covered well by the sauce. Leave it in the bowl for about 20 minutes at room temperature.
- Remove salmon from the bowl, and place the filets on a cookie sheet (line it with foil for easier cleaning). Soon and gently spread remaining sauce over the salmon.
- Cook under your stove's broiler for about 5 -7 minutes. Check as you ago, to make sure tops aren't burning, as the honey in the sauce will make it burn easily.
- Stir the green onion tops into the rice. Put a generous helping of rice in each bowl.
- Place salmon on top of rice and drizzle with any remaining sauce from the cookie sheet.
- Add the vegetables you chose to the bowl and serve.
- Garnish with lemon wedges..
