April 22, 2008
Orange Sesame Salmon
Here's another good salmon recipe. I used spinach instead of asparagus, because I have a huge bag in the fridge. I added it in with the rice. The orange zest and orange juice are a great combination with the salmon and the rice.
2 Tbs olive oil
2 10 oz. skinless salmon fillets, halved
2 cloves garlic, finely chopped
1 bunch fresh asparagus, stems removed and cut in 1/2 " pieces
1/2 cup orange juice
2 Tbsp brown sugar
2 tbsp soy sauce
Zest of 1 orange
2 cups low sodium chicken broth
2 cups dry instant brown rice
2 Tbsp toasted sesame seeds
1. In a large, deep nostick skiller with a lid, heat oil on medium. Add salmon and sprinkle with garlic. Cook for 2 minutes, turn and cook an additional 2 minutes.
2. Add asparagus, orange juice, sugar, and soy sauce to skillet. Bring to a boil. Cover, reduce heat, and simmer 3 to 5 minutes, until salmon is flaky and asparagus is fork-tender.
3. Transfer only the salmon to a serving platter and cover with foil to keep warm. Gently stir orange zest into the pan. Add broth and bring to a boil. Remove from heat, stir in rice, and cover. Allow to stand for 5 minutes.
4. Fluff rice with a fork and return salmon to top the rice. Sprinkle with sesame seeds.
Per serving: 472 kcal, 28g protein, 58g carb, 15g fat, 2g sat fat, 54mg cholesterol, 4g fiber, 254mg sodium
Posted by Lisa at April 22, 2008 8:03 AM
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