Orange Salmon & Fried Rice

Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a medium pot, combine the rice, a big pinch of salt, and 2 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

Meanwhile, wash and dry the fresh produce. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Thinly slice the mushrooms. Peel and roughly chop 2 cloves of garlic. Peel the ginger; finely chop to get 1 tablespoon (you may have extra). Crack the egg into a bowl; season with salt and pepper. Beat until smooth. Halve the orange crosswise; squeeze the juice into a separate bowl. Add half the soy glaze and 2 tablespoons of water; season with salt and pepper. Stir to combine.

In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the broccoli florets and 1/4 cup of water (carefully, as the liquid may splatter); season with salt and pepper. Loosely cover the pan with foil. Cook, stirring occasionally, 2 to 3 minutes, or until the broccoli is slightly softened and the water has cooked off. Add the sliced mushrooms in an even layer. Cook, without stirring, 3 to 4 minutes, or until the vegetables are lightly browned. Add the chopped garlic and chopped ginger; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until slightly softened. Using a spoon, move the vegetables to one side of the pan. Add a drizzle of olive oil to the other side, then add the beaten egg. Cook, constantly stirring the egg, 30 seconds to 1 minute, or until cooked through. Stir the vegetables and egg to thoroughly combine. Transfer to a large bowl. Taste, then season with salt and pepper if desired. Cover with foil to keep warm. Rinse and wipe out the pan.

In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the cooked rice in an even layer. Cook, without stirring, 3 to 4 minutes, or until slightly crispy. Turn off the heat. Carefully stir in the remaining soy glaze. Transfer to the bowl of cooked vegetables and egg; stir to combine. Taste, then season with salt and pepper if desired. Cover with the foil to keep warm. Rinse and wipe out the pan.

Pat the salmon dry with paper towels. Season with salt and pepper on both sides. In the same pan, heat a drizzle of olive oil on medium until hot. Add the seasoned salmon, skin side up. Loosely cover the pan with foil. Cook 3 to 5 minutes, or until browned. Flip and cook 2 to 4 minutes, or until browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a plate.

*The USDA recommends a minimum safe cooking temperature of 145°F for fish.

To the pan of reserved fond, add the sauce (carefully, as the liquid may splatter). Cook on medium-high, stirring constantly and scraping up any fond, 30 seconds to 1 minute, or until slightly thickened. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the cooked salmon over the finished rice. Top the salmon with the finished sauce. Garnish with the sesame seeds. Enjoy!