Salmon Satay With Orange-Jasmine Rice and Chopstick Salad

By samara72

Ingredients

• Salmon Satay With Orange-Jasmine Rice
• 1 cup water
• 1 cup orange juice
• 1/2 teaspoon seasoned salt
• 1 cup jasmine rice
• 1 1/2 lb salmon fillets (skin removed; thawed)
• 8 (10-inch) bamboo skewers
• 1/3 cup sesame ginger marinade
• 1 tablespoon sesame oil
• 1 tablespoon peanut butter
• Chopstick Salad
• 1/2 cup sliced almonds
• 1 tablespoon sesame seeds
• 3 green onions, thinly sliced
• 1/4 cup red wine vinegar
• 1 tablespoon soy sauce
• 1/2 cup extra-virgin olive oil
• 1 (12-oz) package fresh broccoli slaw

Preparation

Step 1

Preheat oven to 450°F.

Combine in medium saucepan, water, orange juice, and seasoned salt; cover and bring to a boil on high for rice.
Stir rice into boiling mixture and return to a boil. Cover and reduce heat to medium-low; cook 15 minutes or until rice is tender and liquid is absorbed.
Cut salmon into eight equal pieces and thread lengthwise onto skewers (wash hands). Combine marinade, sesame oil, and peanut butter; reserve one-third of the mixture for final step. Brush one-half of the remaining mixture over both sides of salmon.
Arrange skewers on baking sheet; bake 2 minutes. Turn skewers over and brush with remaining one-half of marinade; bake 2–4 more minutes or until flesh is opaque and flakes easily. (Discard any marinade that has been in contact with raw salmon.)
Use reserved marinade as a dipping sauce. Fluff rice with fork and serve.

Place almonds and sesame seeds in medium sauté pan on low. Cook and stir 4–5 minutes or until toasted. Slice green onions.
Place vinegar and soy sauce in medium bowl. Whisk in olive oil, onions, almonds, and sesame seeds.
Stir in broccoli slaw until evenly coated. Serve.