To see this dish cooked up and plated on vibrantly colored saffron rice, was almost as much fun as eating it! A quick, delicious dinner that can be enjoyed without the rice if you’re looking for a healthier alternative.
Maple & Orange Glazed Salmon on Saffron Rice
- 1 Tablespoon olive oil
- 2 Tablespoons maple syrup
- 1/4 cup fresh-squeezed orange juice
- 1 teaspoon balsamic vinegar
- 1 teaspoon garlic, minced
- 1/4 teaspoon crushed red pepper
- 1/4 teaspoon salt
- 1 1/2 pounds salmon, cut into bite size pieces
- 1 Tablespoon sesame oil
- 1/4 sweet onion, fine dice
- 2 cups fresh green beans, cut into bite size pieces
For the rice, we use Mahatma brand saffron rice. Maybe one day I will tackle making saffron rice from scratch, but as expensive as that precious saffron thread is, I will lean on Mahatma’s delicious product for now.
How to Make It!
In a large bowl, mix together the olive oil, orange juice, syrup, vinegar, garlic, crushed red pepper and salt. Add the salmon to the bowl and coat with the sauce mixture, covering each piece completely. Refrigerate for at least 4 hours, prior to cooking.
Put some water in a pot, according to your rice package directions, and bring to a boil. Add the rice and allow to cook according to package instructions or however you want to cook your rice. If you even use rice.
Grab ye ole wok and set the heat on medium high. Once the wok is all warmed up, add the sesame oil and let heat for a minute before adding the onion. Put the onion in the wok and cook until softened, about 6 minutes.
Put the green beans into the wok and let cook for about 2-4 minutes. Using a slotted spoon, pick the salmon out of the bowl and allow the extra sauce to drip off of the salmon, so it doesn’t get carried into the wok. Move the green beans and onion toward the sides of the wok, making space in the center, for the salmon. Add the salmon to the wok and cook for about 5-6 minutes, until done. Pour over rice.