Salmon with orange ginger sauce and rice
A quick stovetop dinner built around a ready-made sauce that does all the seasoning work for you. Wild salmon gets glazed with ginger and citrus while rice cooks on the same burner, dinner comes together in under thirty minutes.
About 640 calories a serving, 23 g protein, 94 g carbohydrate, 18 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.
To buy
- two 5-ounce [140 g] pieces salmon fillets
- 1 bunch scallions
From your shelf
- 3/4 cup [180 ml] mild orange ginger stir-fry sauce
Staples
- 1 tablespoon oil
- to taste salt
- 1 cup [190 g] rice
- 2 cloves garlic
- Bring 2 cups [480 ml] salted water to a boil in a saucepan, add 1 cup rice, stir once, reduce heat to low, cover, and set a timer for 18 minutes.
- While the rice cooks, mince 2 cloves garlic. Pat two 5-ounce salmon fillets dry with a paper towel, season with salt, and set aside.
- Heat 1 tablespoon oil in a large skillet over medium-high heat. When the oil shimmers, lay both salmon fillets skin side up in the pan and cook until the flesh is golden, about 4 minutes; do not move them. Meanwhile, slice 2 scallions on the bias, keeping greens and whites separate.
- Flip the salmon, add the minced garlic, and cook for 1 minute until fragrant. Pour 3/4 cup stir-fry sauce over the fillets and simmer until the salmon is cooked through, about 3 minutes, basting gently with the sauce.
- Divide rice between two bowls, top each with a salmon fillet and half the sauce from the pan, and scatter scallion whites and greens over the top.
Note Swap white fish fillets or chicken breast for the salmon; chicken will need one or two extra minutes. Leftover salmon keeps covered in the fridge for two days; reheat gently over low heat. Serve with steamed bok choy or broccoli on the side to stretch the meal.
On the label
WATER, ORGANIC ORANGE JUICE CONCENTRATE, ORGANIC CANE SUGAR, ORGANIC RICE VINEGAR (WATER, ORGANIC RICE), ORGANIC TAMARI SOY SAUCE (WATER, ORGANIC SOYBEANS, SALT, ORGANIC ALCOHOL), ORGANIC GINGER PUREE (ORGANIC GINGER, WATER), ORGANIC GARLIC, ORGANIC LEMON JUICE CONCENTRATE, ORGANIC TOASTED SESAME OIL, ORGANIC ORANGE PEEL, XANTHAN GUM, ORGANIC SESAME SEEDS, ORGANIC CRUSHED RED PEPPER.
Simply Balanced, oriental, mexican & ethnic sauces, serving 35 g, package 13 oz/369 g. Ingredients as printed on the label.
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- Dierbergs Kitchen japanese ginger wasabi grilled chickenDierbergs Kitchen
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- Prep + Pared edamame + tofu ponzu bowl with cabbage and pickled ginger, cabbage and pickled gingerPrep + Pared
- Sugar 'n Spice gingerSugar 'n Spice
- King's Hawaiian a sweet & tangy ginger sesame sauceKing's Hawaiian
- Nob Hill Trading Co sesame ginger vinaigrette salad dressingNob Hill Trading Co
Cooks as ginger, oranges, stir fry sauce. Half of it left? Use up the ginger.