Reviews Add Rating & Review 33 Ratings 5 star values: 6 4 star values: 15 3 star values: 9 2 star values: 2 1 star values: 1
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Gallery Salmon and Citrus Rice Bowl Recipe Summary Servings: 4
Ingredients Ingredient Checklist 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 low-sodium 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 cups) sugar snap peas, cut into 1/2-inch pieces 1/4 cup fresh mint, thinly sliced, for garnish 2 teaspoons black sesame seeds, for garnish
Gallery Salmon and Citrus Rice Bowl
Recipe Summary Servings: 4
Gallery
Salmon and Citrus Rice Bowl
Salmon and Citrus Rice Bowl
Salmon and Citrus Rice Bowl
Recipe Summary Servings: 4
Recipe Summary
Servings: 4
Servings: 4
4
Ingredients
Ingredients
- 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 low-sodium 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 cups) sugar snap peas, cut into 1/2-inch pieces 1/4 cup fresh mint, thinly sliced, for garnish 2 teaspoons black sesame seeds, for garnish
Directions
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 to juice in bowl (for a total of 1 cup).
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. Strain, and whisk in vinegar, soy sauce, honey, and oil.
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).
Cook rice according to package instructions.
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-size pieces.
Divide rice among 4 bowls. Top with salmon, peas, and orange segments. Garnish with mint and sesame seeds. Drizzle each serving with 1 1/2 tablespoons of the reserved juice mixture.
Reviews
Add Rating & Review 33 Ratings 5 star values: 6 4 star values: 15 3 star values: 9 2 star values: 2 1 star values: 1
Reviews
Add Rating & Review 33 Ratings 5 star values: 6 4 star values: 15 3 star values: 9 2 star values: 2 1 star values: 1
Add Rating & Review
33 Ratings 5 star values: 6 4 star values: 15 3 star values: 9 2 star values: 2 1 star values: 1
33 Ratings 5 star values: 6 4 star values: 15 3 star values: 9 2 star values: 2 1 star values: 1
33 Ratings 5 star values: 6 4 star values: 15 3 star values: 9 2 star values: 2 1 star values: 1
5 star values: 6 4 star values: 15 3 star values: 9 2 star values: 2 1 star values: 1
All Reviews for Salmon and Citrus Rice Bowl
of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Salmon and Citrus Rice Bowl
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
