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Soy Ginger Salmon

Two 6 oz boneless skinless salmon filets
½ cu fresh orange juice
¼ cu soy sauce
1 fresh clove garlic
½ teaspoon crushed ginger
1 cu brown rice
¼ cu match stick carrots
¼ cu snow peas cut in match stick size
½ cu broccoli in small flowerettes
¼ cu water chestnuts cut into match stick pieces
1 tablespoon sesame oil
1 teaspoon fresh cut Italian parsley
1 teaspoon fresh shredded basil

Combine orange juice, soy sauce, ginger, and garlic. Take 1/3 of mixture and marinate salmon filets,
refrigerated, for 2 hours. Set other 2/3 of mixture aside. In a medium-deep saucepan add two cups
of water with ½ teaspoon salt. Add rice, bring to boil, and boil for 5 minutes, stirring occasionally.
Reduce heat to simmer, cook for 45 minutes. In a heavy sauté pan, on medium-high heat, add
sesame oil. Sautee salmon filets in pan for 2-3 minutes each side. Remove salmon, add vegetables
and saute 60 seconds. Add remaining 2/3 soy mix, cook for 2 minutes, add brown rice, sauté. Put
salmon over rice and vegetables, sprinkle parsley and basil over dish and serve.

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