Recipe Wednesday – Salmon and Citrus Rice Bowl

Now that I’m out of the first trimester I can stand going to Publix again and smelling the seafood department.  I can also stand eating fish again (on some occasions).  Because of this I really wanted to cook a salmon dish because it’s so healthy and I hadn’t eaten it for a while.  This Martha Stewart recipe had been sitting in my recipe drawer for a whlie so I thought I’d try it since I figured Charlotte loves rice and oranges so she’d at least eat some of it.  The dish was good if a little bland.  I’ll probably add some soy sauce to the rice and maybe some salt and pepper to the peas next time.  But it was a very good recipe that I’ll definitely make again!

Salmon and Citrus Rice Bowl
Serves 4

4 navel oranges
1/4 ounce (1 inch piece) fresh ginger, peeled and thinly sliced, plus 1 teaspoon finely grated
1 dried bay leaf
1 teaspoon coriander seeds, crushed
1 tablespoon brown-rice vinegar
1 teaspoon soy sauce
1 teaspoon honey
1 teaspoon toasted sesame oil
1 pound skinless salmon fillets
1 cup uncooked brown rice
5 ounces (1 1/2 cupes) sugar snap peas, cut into 1/2 inch slices

1. Cut away peel and pith from 2 oranges.  Cut between orange membranes, and let fruit and juice fall into a bowl.  Squeeze juice into bowl and discard membranes.  Cut segments into small pieces, and place in a separate bowl.  Juice remaining 2 oranges and add juice to bowl (for a total of 1 cup).
2. Bring orange juice, sliced ginger, bay leaf, and coriander to a boil in a small saucepan.  Cook until mixture is reduced to 2/3 cup, about 6 minutes.  Let cool completely.  Straing, and whisk in vinegar, soy sauce, honey, and oil.
3. Combine 3 tablespoons juice mixture and salmon in a resealable plastic bag, turning to coat.  Refrigerate salmon and remaining juice mixture for at least 1 1/2 hours (or up to 3 hours).
4. Cook rice according to package instructions.
5. Preheat broiler.  Remove salmon from marinade, and pat dry with paper towels.  Discard marinade.  Place fillets on a baking sheet, and broil until cooked to desired doneness, about 5 minutes for medium.  Transfer to a dish.  Let salmon cool slightly, and flake into bite sized pieces.
6. Divide rice among four bowls.  Top with salmon, peas, and orange segments.  Drizzle each serving with 1 1/2 tablespoons of the reserved juice mixture.