Orange Salmon & Fried Rice with Mushrooms & Broccoli

Orange Salmon & Fried Rice

with Mushrooms & Broccoli

40 MIN
4 Servings
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Available Options

  • with Salmon
    includes four 5-oz Sustainably Sourced Skin-On Salmon Fillets
  • with Shrimp
    includes 18 oz Sustainably Sourced Tail-On Shrimp (Peeled & Deveined) View recipe
    • with Salmon

    From the Test Kitchen

    Our easy, crowd-pleasing recipe for fried rice is the perfect partner for seared salmon fillets, simply topped with a savory-sweet sauce of fresh orange juice and soy glaze for a bright boost of flavor. A garnish of sesame seeds is the perfect final touch, providing pleasantly crunchy texture and nutty flavor in each bite.

    Get Cooking
    • Nutrition
      PER SERVING
    • Calories
      680 Cals (est.)
    fresh
    ingredients
    Orange Salmon & Fried Rice with Mushrooms & Broccoli
    Title
    • 4 Skin-On Salmon Fillets
    • 1 cup Long Grain White Rice
    • ½ lb Mushrooms
    • 1 Pasture-Raised Egg
    • 1 Navel Orange
    • ⅓ cup Soy Glaze
    • 1 tsp Black & White Sesame Seeds
    • 2 cloves Garlic
    • 1 Piece Ginger
    • 1 lb Broccoli
    Full recipe coming soon!

    Our culinary team is preparing this recipe.

    Tips from Home Chefs

    Orange Salmon & Fried Rice

    Cook the rice
    1 Cook the 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.

    2 Prepare the ingredients & start the sauce

    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.

    Prepare the ingredients & start the sauce
    Cook the vegetables & egg
    3 Cook the vegetables & egg

    In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the broccoli florets in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add 1/4 cup water (carefully, as the liquid may splatter); season with salt and pepper. 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 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.

    4 Finish the rice

    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.

    Finish the rice
    Cook the salmon
    5 Cook the salmon

    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.

    6 Finish the sauce & serve your dish

    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!

    Finish the sauce & serve your dish
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