Our Asian Rice Blend is a colorful and flavorful mix of Himalayan Red Rice, striking jade Bamboo Rice and sticky Sushi Rice. Gently steamed vegetables, ginger and slightly crunchy sesame seed-crusted salmon make this dish a healthy yet satisfying meal.
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Ingredients
Makes 2 servings
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2 Cups Water
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1/2 Teaspoon Cracked Ginger
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1 Teaspoon Kosher Salt, divided
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1 Teaspoon Ground Black Peppercorns Dustless, divided
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1 Cup Asian Rice Blend
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2 Tablespoons Sesame Oil, divided
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1 Tablespoon Soy Sauce
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2 Tablespoons Orange Juice
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2 Cups Fresh Spinach, chopped
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4 Green Onions, sliced
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2 Celery Stalks
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1 Small Carrot
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2 Salmon Filet, boned and skinned
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2 Tablespoons Toasted Sesame Seed
Directions
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Preheat oven to 375°F. Meanwhile, bring water to a boil in large pot over high heat. Add cracked ginger, 1/2 teaspoon salt, black pepper and Asian Rice Blend. Return to a boil, cover, and reduce heat to a simmer. Cook for 30 minutes.
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Turn off heat and stir in 1 tablespoon sesame oil, soy sauce and orange juice. Place vegetables on top of rice and cover. Allow rice to sit while preparing salmon.
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Place sesame seeds on small plate. Season salmon with remaining salt and pepper, and rub with remaining sesame oil. Press top of each fillet into sesame seeds to coat.
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Arrange fillets on baking sheet, seed side up. Cook for 6 minutes, or until medium rare.
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Fluff rice with fork, and divide between to two bowls. Top each with salmon fillet and garnish with green onions.