Orange Salmon & Fried Rice with Mushrooms & Snow Peas
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Orange Salmon & Fried Rice

with Mushrooms & Snow Peas

Group Created with Sketch. 40 min
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    4 Servings
  • icon-nutrition Created with Sketch. Est. 720 Cals/serving
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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.
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ingredients
Orange Salmon & Fried Rice with Mushrooms & Snow Peas
Title
  • 4 Skin-On Salmon Fillets
  • 1 Pasture-Raised Egg
  • ½ lb Snow Peas
  • 4 oz Cremini Mushrooms
  • 1 Navel Orange
  • ⅓ cup Soy Glaze
  • 1 tsp Black & White Sesame Seeds
  • 2 cloves Garlic
  • 1⅛ cups Brown Rice
  • 1 1-Inch Piece Ginger
Cook the rice:
1 Cook the rice:

Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the rice and cook, uncovered, 17 to 19 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

Prepare the ingredients:
2 Prepare the ingredients:

Meanwhile, wash and dry the fresh produce. Thinly slice the mushrooms. Halve the snow peas crosswise. Peel and roughly chop 2 cloves of garlic. Peel and finely chop the ginger. Combine the chopped garlic and chopped ginger in a bowl. Halve the orange crosswise; squeeze the juice into a bowl. Crack the egg into a bowl; season with salt and pepper. Beat until smooth.

Cook the vegetables & egg:
3 Cook the vegetables & egg:

In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the sliced mushrooms in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the chopped garlic and ginger; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until slightly softened. Add the halved peas; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until 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. 

Finish the rice:
4 Finish the rice:

In the same pan, heat 1 tablespoon 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. Stir in half the 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.

Cook the fish:
5 Cook the fish:

Pat the fish dry with paper towels. Season with salt and pepper on both sides. In the same pan, heat 2 teaspoons of olive oil on medium until hot. Add the seasoned fish, 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.** Turn off the heat. Leaving any browned bits (or fond) in the pan, transfer to a plate. 

* An instant-read thermometer should register 145°F.

Make the sauce & serve your dish:
6 Make the sauce & serve your dish:

To the pan of reserved fond, add the orange juice (carefully, as the liquid may splatter), remaining soy glaze, and 2 tablespoons of water; season with salt and pepper. 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 fish over the finished rice. Top the fish with the sauce. Garnish with the sesame seeds. Enjoy! 

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Cook the rice:
1 Cook the rice:

Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the rice and cook, uncovered, 17 to 19 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

2 Prepare the ingredients:

Meanwhile, wash and dry the fresh produce. Thinly slice the mushrooms. Halve the snow peas crosswise. Peel and roughly chop 2 cloves of garlic. Peel and finely chop the ginger. Combine the chopped garlic and chopped ginger in a bowl. Halve the orange crosswise; squeeze the juice into a bowl. Crack the egg into a bowl; season with salt and pepper. Beat until smooth.

Prepare the ingredients:
Cook the vegetables & egg:
3 Cook the vegetables & egg:

In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the sliced mushrooms in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the chopped garlic and ginger; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until slightly softened. Add the halved peas; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until 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 1 tablespoon 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. Stir in half the 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 fish:
5 Cook the fish:

Pat the fish dry with paper towels. Season with salt and pepper on both sides. In the same pan, heat 2 teaspoons of olive oil on medium until hot. Add the seasoned fish, 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.** Turn off the heat. Leaving any browned bits (or fond) in the pan, transfer to a plate. 

* An instant-read thermometer should register 145°F.

6 Make the sauce & serve your dish:

To the pan of reserved fond, add the orange juice (carefully, as the liquid may splatter), remaining soy glaze, and 2 tablespoons of water; season with salt and pepper. 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 fish over the finished rice. Top the fish with the sauce. Garnish with the sesame seeds. Enjoy! 

Make the sauce & serve your dish: