Salmon Satay with Orange Jasmine Rice

Tonight's Publix dinner was Salmon Satay. I used the leftover Pineapple Rice from last night to serve with it and made the "Chopstick Salad," a salad made with broccoli slaw. I didn't exactly follow the salmon recipe, I used some of the prepared Peanut Sauce (photo above) and just added some minced ginger and sesame oil to it. This was a fast and delicious dinner.

The recipe I'll list is the full Publix recipe. Again, I just doctored up the Peanut Sauce and used the leftover pineapple rice we had last night. Their recipe makes four servings.

SALMON SATAY WITH ORANGE-JASMINE RICE

1 cup water

1 cup orange juice

1/2 tsp seasoned salt

1 cup jasmine rice

1 1/2 pound salmon fillets, skin removed

1/3 cup sesame ginger marinade

1 Tbsp sesame oil

1 Tbsp peanut butter

Combine in medium saucepan, water, orange juice, and seaoned salt; cover and bring to a boil 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. 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.

I broiled the salmon, maybe 4-5 minutes. You could turn it over if you wish half-way through the broil.

Use the reserved marinade as a dipping sauce. Serve salmon over rice.

CHOPSTICK SALAD

1/2 cup sliced or slivered almonds

1 Tbsp sesame seeds

3 green onions, thinly sliced

1/4 cup red wine vinegar

1 Tbsp soy sauce

1/2 cup EVOO

1 (12-oz) package broccoli slaw

(I halved the dressing recipe, using only 1/4 cup EVOO, 2 Tbsp RWV, and 1/2 Tbsp soy)

Toast the almonds and sesame seeds. Whisk the dressing and toss everything together.