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Orange-Ginger Salmon
with Shiitake Mushroom & Yu Choy Fried Rice
4 Servings
From the Test Kitchen
In this delicious, gourmet dish, you’ll make an incredible glaze for tender, flaky salmon. Orange and ginger are a powerfully flavorful combination, equal parts sweet and savory: the fresh, tart notes of citrus perfectly complement the peppery aromatic properties of ginger. We’re also adding light richness to the glaze with sweet soy sauce (a thicker, sweeter version of the original).
Get Cooking-
NutritionPER SERVING
-
Calories500 Cals (est.)
fresh
ingredients
Title
-
4 Salmon Fillets
-
1 Farm Egg
-
2 cups Jasmine Rice
-
4 oz Shiitake Mushrooms
-
3 cloves Garlic
-
2 Scallions
-
2 Carrots
-
6 oz Yu Choy
-
1 Navel Orange
-
1 2-Inch Piece Ginger
- ½ cup Sweet Soy Sauce
time-saving
tips & techniques
step-by-step
instructions
1
Cook the rice:
In a medium pot, heat the rice, a big pinch of salt and 4 cups of water to boiling on high. Once boiling, cover the pot and reduce the heat to low. Cook 11 to 13 minutes, or until the liquid is absorbed and the rice is tender. Remove from heat. Fluff the finished rice with a fork.
2
Prepare the ingredients:
While the rice cooks, wash and dry the fresh produce. Remove and discard the mushroom stems; thinly slice the caps. Peel and mince the garlic and ginger. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. Peel the carrots and cut into matchsticks. Cut off and discard the root ends of the yu choy; thinly slice the 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.
3
Start the fried rice:
In a large pan (nonstick, if you have one), heat 1 tablespoon of oil on medium-high until hot. Add the mushrooms; cook, stirring occasionally, 4 to 6 minutes, or until lightly browned. Add the white bottoms of the scallions and half the garlic and ginger. Cook, stirring occasionally, 30 seconds to 1 minute, or until fragrant. Add the carrots and yu choy. Cook, stirring frequently, 2 to 3 minutes, or until the carrots are softened and the yu choy is wilted.
4
Finish the 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 three-quarters 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.
5
Cook the 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 2 to 3 minutes per side, or until crispy and golden brown. Transfer to a plate and set aside.
6
Make the sauce & serve your dish:
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. 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 scallions. Enjoy!
1
Cook the rice:
In a medium pot, heat the rice, a big pinch of salt and 4 cups of water to boiling on high. Once boiling, cover the pot and reduce the heat to low. Cook 11 to 13 minutes, or until the liquid is absorbed and the rice is tender. Remove from heat. Fluff the finished rice with a fork.
2
Prepare the ingredients:
While the rice cooks, wash and dry the fresh produce. Remove and discard the mushroom stems; thinly slice the caps. Peel and mince the garlic and ginger. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. Peel the carrots and cut into matchsticks. Cut off and discard the root ends of the yu choy; thinly slice the 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.
3
Start the fried rice:
In a large pan (nonstick, if you have one), heat 1 tablespoon of oil on medium-high until hot. Add the mushrooms; cook, stirring occasionally, 4 to 6 minutes, or until lightly browned. Add the white bottoms of the scallions and half the garlic and ginger. Cook, stirring occasionally, 30 seconds to 1 minute, or until fragrant. Add the carrots and yu choy. Cook, stirring frequently, 2 to 3 minutes, or until the carrots are softened and the yu choy is wilted.
4
Finish the 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 three-quarters 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.
5
Cook the 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 2 to 3 minutes per side, or until crispy and golden brown. Transfer to a plate and set aside.
6
Make the sauce & serve your dish:
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. 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 scallions. Enjoy!
Tips from Home Chefs