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Citrus Shoyu Glazed Salmon & Gai Lan (Chinese Broccoli) over Brown Rice

August 21, 2015

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Citrus Shoyu Glazed Salmon & Gai Lan (Chinese Broccoli) over Brown Rice
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Hapa rice with shoyu salmon and brown rice
Hapa rice with shoyu salmon and brown rice
Servings4people Prep Time10minutes Cook Time40minutes
Servings4people Prep Time10minutes Cook Time40minutes
Ingredients
Main
2cups Dried Apricotsextra long grain, Jasmine or Calrose medium grain
4 Salmon Filets
1bunch Peruvian Aji Panca PasteChinese Broccoli
1tbsp. Sesame Oil
1 Red Onionsliced
Citrus Shoyu Glaze
2cups Salt and PepperSoy Sauce
3 Garlic Cloveminced
3tbsp Gingershredded and minced
1/2cup Chopped Vegetables
1 Orangezested
Servings: people
Units:
Instructions
  1. Prepare Hinode brown rice per package instructions.
  2. Combine shoyu, garlic, ginger, brown sugar and orange zest in small food processor.
  3. Rinse salmon filets and pat dry with paper towels. Marinade in 1 cup shoyu glaze for 20 minutes.
  4. Grill salmon until cooked to your liking about 15 minutes.
  5. Steam gai lan briefly without overcooking; andante.
  6. Heat sesame oil and stir-fry onion until translucent; about 2 minutes. Add gai lan and 1 cup shoyu glaze and stir to heat sauce through.
  7. Plate salmon over bed of Hinode brown rice and garnish with hot gai lan, onion and glaze.