Orange & Ginger Infused Salmon with Fried Rice

Cook Rice:

In a small pot, combine the rice, a pinch of salt and 1½ cups of water. Heat to boiling on high. Once boiling, cover, reduce the heat to low and simmer 10 to 12 minutes, or until the water is absorbed and the rice is cooked through. Fluff the finished rice with a fork.

Prepare Ingredients:

While the rice cooks, wash the fresh produce. Peel and mince the garlic and ginger. Cut off and discard the root ends of the spring onion; thinly slice, separating the white bottoms and green tops. Cut the carrot into thin rounds. Cut off and discard the thick ends of the Chinese broccoli; thinly slice the thinner stems and leaves. Halve the orange; squeeze the juice into a bowl, straining out the seeds. Crack the egg into a bowl; beat until smooth.

Start Fried Rice:

In a large non stick pan, heat 1 tablespoon of oil on medium-high until hot. Add the white bottoms of the spring onions and half the garlic and half the ginger. Cook, stirring occasionally, 30 seconds to 1 minute, or until fragrant. Add the carrots and Chinese broccoli. Cook, stirring frequently, 2 to 3 minutes, or until the carrots are softened and the Chinese broccoli is wilted.

Finish Fried Rice:

Add the egg to the pan of vegetables; cook, stirring constantly, 1 to 2 minutes, or until the egg is cooked through. Add the cooked rice and ¾ of the sweet soy sauce. Cook, stirring frequently, 2 to 3 minutes, or until thoroughly combined. Transfer to a serving dish and set aside in a warm place. Wipe out the pan.

Cook Salmon:

Pat the salmon fillets dry and season with salt and pepper on both sides. In the same pan used to cook the fried rice, heat 1 tablespoon of oil on medium-high until hot. Add the seasoned salmon fillets; cook 3 to 4 minutes per side, or until crispy and golden brown. Transfer to a plate and set aside.

You Plate It:

Heat the same pan on medium until hot. Add the remaining garlic and ginger; cook, stirring occasionally, 30 seconds to 1 minute, or until fragrant. Carefully add the orange juice, remaining sweet soy sauce and ¼ cup of water. Cook, stirring occasionally, 30 seconds to 1 minute, or until well combined. Add the cooked salmon fillets; cook, spooning the sauce over top, 1 to 2 minutes, or until the sauce is slightly reduced. Transfer to a serving dish. Garnish with the green tops of the spring onions. Enjoy!