Ginger and Orange Glazed Salmon and Pea Pods Over Jasmine Rice

Source: Blue Cross & Blue Shield of Rhode Island (Epicurean Feast), Providence
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Main Ingredient: Seafood, Vegetables, Rice
Menu Part: Entree
Cuisine Type: American

This Asian-inspired recipe was modified to reduce the amount of oil and eliminate extra salt. “We replaced [the salt] with fresh lemon and herbs to stimulate the palate,” explains Manager Mike Mooney of Epicurean Feast, the foodservice provider for Blue Cross & Blue Shield of Rhode Island. “I added nuts to the pea pods for additional nutritional value along with flavor and soy beans to the rice for [more] protein,” he says. “The customers love the dish and ask for it frequently. It is currently our second best-selling entrée—nothing beats taco salad day.” 

Ingredients

Ginger and orange glazed salmon
Yield: Four 3-ounce portions
4 3-oz. fresh salmon fillets
2 tbsp. ponzu sauce
¼ cup orange juice
2 tbsp. orange marmalade
2 tbsp. chopped fresh ginger
1 clove garlic, chopped
1 bunch chives, chopped
¼ cup water
2 tbsp. honey

Grilled pea pods with sesame and almonds
Yield: Four 4-ounce portions
½ tsp. vegetable oil
¼ cup sliced almonds
1 tsp. sesame seeds
1 lb. fresh pea pods

Fried jasmine rice
Four 4-ounce portions
2 cups water
1 cup jasmine rice
1 tsp. olive oil
¼ cup onion, chopped
1 clove garlic, chopped
1 tbsp. chopped ginger
¼ cup soybeans or peas
Juice of one lemon
¼ bunch cilantro, chopped

Steps

Ginger and orange glazed salmon

  1. Wash salmon fillets and pat dry. Place in baking dish.
  2. In medium mixing bowl, combine all other ingredients except honey and mix well. (Note: Save some chives for garnish.)
  3. Cover salmon with marinade and marinate for 10 minutes.
  4. Heat medium sauté pan over medium heat. Place salmon, flesh side down, and cook 3 to 4 minutes. Turn salmon and cook 3 to 4 minutes more.
  5. Add leftover marinade and bring to a simmer. Cover and cook for 3 minutes or until fillets are firm.
  6. Remove salmon. Drizzle with honey, garnish with chives and serve. Serve with Grilled Pea Pods with Sesame and Almonds over Fried Jasmine Rice (recipes follow).

Grilled pea pods with sesame and almonds

  1. Heat oil in medium sauté pan over medium heat. Add almonds and sesame seeds. Cook until lightly brown.
  2. Add pea pods and stir. Cook 2 minutes, or until pea pods are tender but still bright green. 

Fried jasmine rice

  1. In medium saucepan, bring water to a boil. Add rice, cover and bring to a boil. Simmer for 18 to 20 minutes, or until water is absorbed.
  2. Heat oil in large sauté pan over medium heat. Add onion, garlic and ginger. Cook 2 minutes, stirring constantly. Add soybeans and cook 1 minute. Add rice and mix well. Turn off heat.
  3. Add lemon juice and cilantro. Stir and serve.