This dinner is for two. What a great meal – the salmon, bathed in a glaze with a myriad of flavours, orange, honey, soya, the rice plain but green onions and parsley give it freshness, and then there are those roasted veggies, sweet, earthy, Ying and Yang of flavours. The biggest surprise – the roasted cabbage, an amazing earthy taste. Who knew, had no idea.
What You Need
1 cup white rice – jasmine or batsami.
1 1/2 cups water.
1 stalk green onion.
5 stalks parsley.
1 pound fresh salmon.
1 medium-sized orange.
1 tablespoon soya sauce.
2 tablespoons lemon juice.
3 tablespoons honey.
2 small garlic cloves.
1/2 head of a medium – sized Napa cabbage.
2 large Bell peppers – any colour works. Ours were red.
8 small carrots.
2 stalks of celery.
5 tablespoons olive oil.
1 tablespoon butter.
1 rice cooker.
2 roasting pans.
1 medium frying pan.
Take your rice and water put into the rice cooker. The rice will be ready in 20 minutes. Chop your parsley and your green onion, add to the rice once cooked and mix.
Take your parchment paper – enough for the two roasting pans, then take the parchment paper and crinkle it in your hands. This will make it more pliable when you put it on the roasting pans.
Now take your vegetables and put on the roasting pans, salt the veggies and sprinkle 4 tablespoons of olive oil over them. Then with your hands move the veggies around, ensuring all of them are covered with the oil
Now place the two pans in a pre-heated oven at 400 degrees Fahrenheit for 20 minutes.
Add 1+tablespoon of olive oil and the 1 tablespoon of the butter into your frying pan, heat on medium heat and when the mixture starts to shimmer add the salmon. Fry for four minutes, then flip and fry for another 2 minutes. When done remove the salmon from the pan, set aside.
Now add you honey, garlic, orange juice, lemon juice, soya sauce, bring to a boil till the sauce becomes syrupy. Then add your salmon and for about a minute keep spooning the pan sauce over the salmon.
You are now ready to serve.