Wokery, Part III: Maple & Orange Glazed Salmon on Saffron Rice

dinner!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.  yumm

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. 

Serves 4. 

 

 

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About tossingtheswissaround

I have been obsessed with food since I can remember. I grew up watching the Frugal Gourmet and Julia Childs in black and white repeats on TV. I made an elementary version of veal parmesan when I was all of 8 years old and even concocted a homemade version of vomit to drizzle along the hallway and oh-so-carefully in the bathroom so I could get of school whenever I wanted. Dad never caught on but I eventually came clean about that vomit recipe. About two years ago. My skills have greatly improved and my obsession has only deepened as the years go by. In the mornings, I ask my co-workers what’s for lunch, what they ate last night and what is on the menu tonight. I groan when I eat almost anything I like because I can barely contain my excitement. Because, well, because it’s food! I was technically trained and once worked as a formal chef but physically that takes its toll so I joined the much less strenuous, albeit entertaining, world of HR. Food is still at the forefront of my mind as I continue to cook and love all things food. Enjoy!
This entry was posted in food, Home, marinades, recipes, rice, salmon. Bookmark the permalink.

One Response to Wokery, Part III: Maple & Orange Glazed Salmon on Saffron Rice

  1. That looks wonderful, I love salmon with maple.

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