Salmon and Rice
2 Cups Prepared Basmati Rice
1 Lemon, Sliced
2 Teaspoons Minced Fresh Ginger Root
2 Teaspoons Minced Garlic
4 (6 Ounce) Fillets Skinless Salmon
Sea Salt And Freshly Ground Black Pepper To Taste
1 Cups Freshly Squeezed Orange Juice
1 Cup Finely Chopped Fresh Mint, Divided
1 Head Broccoli Flourettes
3 Tablespoons Olive Oil
Step 1 Prepare Rice according to package directions.
Step 2 Meanwhile, place lemon slices on the bottom of a large skillet. Sprinkle 1 teaspoon ginger and 1 teaspoon garlic over the lemon slices. Season salmon with salt and pepper and place into the skillet. Pour in enough orange juice to just cover the lemon slices. Sprinkle 1/2 cup mint and remaining ginger and garlic on top of the salmon. Place broccoli on top. Cover the skillet.
Step 3 Steam salmon over medium heat until no longer pink in the middle and flesh flakes easily with a fork, 8 to 10 minutes.
Step 4 Transfer 5 tablespoons of the orange juice mixture from the skillet to a small bowl. Whisk in remaining mint and olive oil to make a vinaigrette.
Step 5 Drain potatoes. Serve salmon fillets on a platter with rice, broccoli, and vinaigrette on the side. 4 Servings; serve with Mediterranean salad with vinaigrette and tea.