Orange-Scented Salmon with Jasmine Rice
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.
Ingredients
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
Steps
- Prepare brine by mixing water, salt and sugar until well blended.
- Place salmon in large sealable plastic bag or glass dish. Add brine, turning to coat well. Refrigerate 2 to 4 hours.
- Remove salmon from brine, discarding any remaining brine.
- Mix olive oil and orange peel. Brush over top of salmon.
- 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
- Place all ingredients in bowl of food processor and cover. Process until well blended.
- Refrigerate 1 hour, or until ready to serve.
Jasmine Rice
- Bring water to a boil in medium saucepan. Reduce heat to medium-low and stir in rice and salt.
- Cover and simmer 15 to 20 minutes, or until rice is tender, stirring occasionally. Remove from heat and let stand 5 minutes.
- Stir in green onion just before serving.
Recipe by Chef Barton Seaver, National Geographic fellow