|2 bags Success Jasmine Rice||1 tablespoon fresh ginger root, minced|
|1/3 cup orange juice||4 (4 oz. each) salmon filets|
|1/4 cup light soy sauce||1 teaspoon oil|
|1/3 cup honey||1/2 cup red bell pepper, sliced|
|1 tablespoon garlic, minced||1/4 cup green onion, sliced|
Prepare rice according to package directions. Heat oven to 375ºF.
In a small saucepan combine orange juice, soy sauce, honey, garlic and ginger. Cook over medium heat for 1 minute. Reserve 2/3 cup marinade.
Place remaining marinade and salmon fillets into a plastic zippered bag and refrigerate for 15 minutes.
Remove salmon from marinade, place on aluminum foil-lined baking pan and bake for 20 minutes. Meanwhile, return 2/3 cup reserved marinade to small saucepan and simmer over medium-high heat for 5 minutes or until syrupy.
Heat oil in a medium skillet over medium heat. Sauté red bell pepper for 2 minutes.
Add peppers to cooked rice
Remove salmon from oven and serve over rice. Top with sauce and garnish with green onions.
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