Salmon Satay With Orange-Jasmine Rice and Chopstick Salad

By t1bishop

Meal Time - 35 minutes
COOKING SEQUENCE
• Prepare salmon through
step 2 - 5 minutes
• Prepare chopstick
salad - 10 minutes
• Complete salmon;
serve - 20 minutes

Ingredients

• SEAFOOD
• 1 1/2 lb salmon fillets (skin removed)
• PRODUCE
• 3 green onions
• 1 (12-ounce) package fresh broccoli slaw
• 1 cup orange juice
• DRY GROCERY
• 1 cup jasmine rice
• 1 tablespoon soy sauce
• 1/3 cup sesame ginger marinade
• 1/4 cup red wine vinegar
• 1 tablespoon sesame oil
• 1/2 cup extra-virgin olive oil
• 1 tablespoon sesame seeds
• 1/2 teaspoon seasoned salt
• 8 (12-inch) bamboo skewers
• 1 tablespoon peanut butter
• 1/2 cup sliced almonds

Details

Servings 4

Preparation

Step 1

Preheat oven to 450°F. Combine in
medium saucepan, water, orange juice and seasoned salt, cover and bring to a boil on high for rice.
2. Stir rice into boiling mixture and
return to a boil. Cover and reduce heat to medium-low; cook 15 minutes
or until rice is tender and liquid is absorbed.
3. Cut salmon into eight equal pieces
and thread lengthwise onto skewers
(wash hands). Combine in small bowl, marinade, sesame oil and peanut butter. Reserve one-third of the mixture for final step.
Brush one-half of the remaining
mixture over both sides of salmon.
4. Arrange skewers on baking sheet;
bake two minutes. Turn skewers over
and brush with remaining one-half
of marinade; bake 2-4 more minutes
until flesh is opaque and flakes
easily with a fork. Discard any
marinade that has been in contact
with raw salmon.)
5. Use reserved marinade as a dipping
sauce. Fluff rice with fork and
serve.

Salad
1. Place almonds and sesame seeds
in large saute pan on low. Cook
4-5 minutes, stirring occasionally, or until toasted. Meanwhile, slice
green onions thinly.
2. Place vinegar and soy sauce in
medium bowl. Whisk in olive oil,
onions, almonds, and sesame seeds.
3. Stir in broccoli slaw until evenly
coated. Serve.