Roasted Salmon in Mandarin Orange Peach Sauce

 

I am a big fan of Home Chef meals and this is one of my favorites.  If you haven't tried their meal boxes yet, I highly recommend you do.  They send you all of the ingredients you need to prepare really great meals.  You can save the recipes to prepare again and again.  

1 1/2 tsp white balsamic vinegar

1/2 lb broccoli florets

2 garlic cloves

1/2 tsp Umami seasoning (available at Trader Joe's)

2 green onions

1 oz Mandarin Orange Sesame Ginger Dressing

1 oz peach preserves

3/4 cup long grain white rice

3 Tbsp Creamy Roasted Sesame Dressing

12 oz salmon fillets

Preheat your oven to 400 degrees.  

Prepare a sheet pan with foil and cooking spray.

Bring a small pot with rice, 1 1/4 cups water, and a pinch of salt to a boil.  Reduce to a simmer, cover and cook until rice is tender, 15 - 18 minutes.

Cut broccoli into bite-sized pieces.

Trim and thinly slice green onions on an angle, keeping white and green portions separate.  

Mince garlic,

Pat salmon fillets dry and season flesh side with 1/4 5sp salt and a pinch of pepper. 

Place broccoli and garlic on prepared baking sheet and toss with 1 tsp olive oil and 1/4 tsp salt.

Spread into a single layer on one side of baking sheet.  

Spread into a single layer on one side of baking sheet.  Roast in hot oven, 10 minutes.

While broccoli roasts, place a medium non-stick pan over medium-high heat.  Add 1 tsp olive oil and salmon, skin side up, to hot pan.  Sear until golden brown, 2 - 4 minutes on one side.

Remove from burner.

After 10 minutes, carefully remove baking sheet from over.  Transfer salmon to empty space on baking sheet, seared side up.  Wipe pan clean and reserve.

Roast in hot oven until broccoli is fork-tender and salmon is firm and reaches a minimum internal temp of 145 degrees, 7 - 10 minutes.

Carefully remove from oven.  Top broccoli evenly with roasted sesame dressing. 

While broccoli and salmon roast, finish rice.

Place a large non-stick pan over medium-high heat. 

Add 2 tsp olive oil, a pinch of salt, and white portions of green onions to hot pan.  Stir constantly until browned, 30 - 60 seconds.

Add cooked rice, seasoning blend, and a pinch of pepper.  Stir occasionally until combined and beginning to brown, 2 - 3 minutes. 

Remove from burner.

Return pan used to cook salmon to medium-high heat.  

Add mandarin orange dressing, peach preserves, balsamic vinegar, 2 Tbsp water, and a pinch of salt to hot pan.  Bring to a simmer.  

Once simmering, stir occasionally until sauce has reduced by half, 60 0- 90 seconds.

Remove from burner.

Plate dish as pictured, topping salmon with sauce and green portions of green onions and topping the rice with broccoli.