Orange-Scented Salmon with Jasmine Rice

Menu Part: 
Cuisine Type: 

This is one of several rotating dishes offered in Sodexo’s newest promotional series: In My Kitchen. The program invites celebrity chefs to create dishes that fit a particular theme. This is part of the Close To Home theme currently running at a number of Sodexo accounts across most market sectors.


1 1/3 cups water
2 tsp. sugar
3/4 tsp. kosher salt
1 lb. salmon fillets, skin removed
4 tsp. olive oil
4 tsp. grated orange peel
Green Goddess Sauce (recipe below)
Jasmine Rice (recipe below)

Green Goddess Sauce
Yield: 1/2 cup
1/3 cup mayonnaise
1 anchovy fillet
3 tbsp. fresh parsley leaves
2 tbsp. coarsely cut green onions
1 tbsp. lemon juice
2 tsp. fresh tarragon leaves

Jasmine Rice
Yield: 4 servings
2 cups water
1 cup Jasmine rice
1/8 tsp. salt.
1 tbsp. thinly sliced green onion


  1. Prepare brine by mixing water, salt and sugar until well blended.
  2. Place salmon in large sealable plastic bag or glass dish. Add brine, turning to coat well. Refrigerate 2 to 4 hours.
  3. Remove salmon from brine, discarding any remaining brine.
  4. Mix olive oil and orange peel. Brush over top of salmon.
  5. Grill salmon over medium-high heat, 6 to 7 minutes per side, or until fish flakes easily with fork. Serve over Jasmine Rice with Green Goddess Sauce.

Green Goddess Sauce

  1. Place all ingredients in bowl of food processor and cover. Process until well blended.
  2. Refrigerate 1 hour, or until ready to serve.

Jasmine Rice

  1. Bring water to a boil in medium saucepan. Reduce heat to medium-low and stir in rice and salt.
  2. Cover and simmer 15 to 20 minutes, or until rice is tender, stirring occasionally. Remove from heat and let stand 5 minutes.
  3. Stir in green onion just before serving.

Recipe by Chef Barton Seaver, National Geographic fellow

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