Orange Salmon & Fried Rice

Updated at: Thu, 17 Aug 2023 02:29:38 GMT

Step 1

Crack the egg into a bowl; season with salt and pepper. Beat until smooth. Halve the orange crosswise; squeeze the juice into a bowl. Add half the soy glaze and 2 tablespoons of water; season with salt and pepper.

Step 2

In a large non-stick pan, heat a drizzle of olive oil on medium-high until hot. Add the sliced mushrooms in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned.

Step 3

Add garlic and ginger; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until slightly softened.

Step 4

Add the sliced bok choy; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until softened. Using a spoon, move the vegetables to one side of the pan.

Step 5

Add a drizzle of olive oil to the other side, then add the beaten egg. Cook, constantly stirring the egg, 30 seconds to 1 minute, or until cooked through. Stir the vegetables and egg to thoroughly combine. Transfer to a large bowl. Taste, then season with salt and pepper if desired. Cover with foil to keep warm. Rinse and wipe out the pan.

Step 6

In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the cooked rice in an even layer. Cook, without stirring, 3 to 4 minutes, or until slightly crispy. Turn off the heat. Carefully stir in the remaining soy glaze.

Step 7

Transfer to the bowl of cooked vegetables and egg; stir to combine. Taste, then season with salt and pepper if desired. Cover with the foil to keep warm. Rinse and wipe out the pan.

Step 8

Pat the salmon dry with paper towels. Season with salt and pepper on both sides. In the same pan, heat a drizzle of olive oil on medium until hot. Add the seasoned salmon, skin side up. Loosely cover the pan with foil. Cook 3 to 5 minutes, or until browned. Flip and cook 2 to 4 minutes, or until browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a plate. *The USDA recommends a minimum safe cooking temperature of 145°F for fish.

Step 9

To the pan of reserved fond, add the sauce (carefully, as the liquid may splatter). Cook on medium-high, stirring constantly and scraping up any fond, 30 seconds to 1 minute, or until slightly thickened. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the cooked salmon over the finished rice. Top the salmon with the finished sauce. Garnish with sesame seeds.

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