Chef Eric Quisenberry of The Well shares the recipe for his Orange Ginger Glazed Salmon.
See more at www.waldowell.com.
Orange Ginger Glazed Salmon with Asian stir-fry vegetables and rice pilaf
1 8oz. salmon fillet, skin-on
pinch salt and pepper
Spray grilling surface with nonstick spray, season Salmon with salt and pepper and grill, skin side up first, until medium well (about 4 min. per side)
brush fish with orange ginger glaze during the last minute of cooking.
Orange Ginger glaze:
1/2 cup orange marmalade
1 tsp. fresh grated ginger root
1 tsp. soy sauce
mix ingredients well
Rice pilaf:
2 cup jasmine long grain rice
1/2 stick unsalted butter
3 3/4 cups chicken broth
1/4 cup onion, small dice
1/4 cup carrot, small dice
1/4 cup celery, small dice
2 cloves garlic, minced
1/4 cup red bell pepper, small dice
1/2 tsp. Cajun seasoning
Melt butter in saucepan, then add rice, vegetables and garlic and cook for 2 to 3 minutes until vegetables are soft. Add all other ingredients and bring to a boil. Reduce heat to a simmer and cover. cook for 10-12 minutes until liquid is absorbed. Remove from heat and let sit for 5 minutes, then fluff with a fork.
Stir Fry Vegetables:
1 cup Haricot Vert (young green beans)
1 cup Crimini mushroom, sliced
1/2 cup carrots, shredded
1/2 cup Kohlrabi, shredded
1/2 cup Brussel sprouts, sliced
1/2 cup napa cabbage, shredded
1 clove garlic, minced
2 Tb. sesame oil
1 tsp. soy sauce
1/2 tsp. sriracha
2 Tb. water
Mix soy sauce, sriracha and water and set aside. Heat a large skillet or wok on high with sesame oil. Add vegetables and saute quickly for 2 to 3 minutes. Add soy-sirracha mixture and cook for 1 more minute.
