1 cup water
1 cup orange juice
1/2 tsp. seasoned salt
1 cup Jasmine rice
1-1/2 lb. salmon fillets, skin removed, thawed, if needed
8 (10") bamboo skewers
1/3 cup sesame ginger marinade
1 Tbsp. sesame oil
1 Tbsp. peanut butter
Preheat the oven to 450*F. Combine in medium saucepan, water, orange juice and seasoned salt, cover and bring to a boil on high for the rice.
Stir rice into boiling mixture and return to a boil. Cover and reduce heat to medium-low and cook 15 minutes or until rice is tender and liquid is absorbed.
Cut salmon into eight equal pieces and thread lengthwise onto skewers (wash hands). Combine in small bowl, 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.
Arrange skewers on baking sheet; bake 2 minutes. Turn skewers over and brush with remaining one-half of marinade, bake 2-4 ore minutes or until fish is opaque and flakes easily with a fork. (Discard any of the marinade that has came in contact with raw salmon).
Use reserved marinade as a dipping sauce. Fluff rice with a fork and serve.
1/2 cup slices almonds
1 Tbsp. sesame seeds
3 green onions, rinsed
1/4 cup red wine
1 Tbsp. soy sauce
1/2 cup evoo
1 (12-oz.) pkg. fresh broccoli slaw
Place almonds and sesame seeds in a large sauté pan on low. Cook 4-5 minutes or until toasted. Meanwhile, slice green onions thinly.
Place vinegar and soy sauce in medium bowl. Whisk in olive oil, onions, almonds and sesame seeds.
Stir in broccoli slaw until evenly coated.