Orange & Soy Glazed Salmon

I love cooking with my Young Living Essential Oil’s Vitality Line because of Young Living’s Seed to Seal promise I don’t worry about flavoring my foods with the Vitality Oils. I cooked this on Christmas Eve after coming home from a mini holiday vacation. Quick and Easy!

In Florida, where citrus is in season and fresh, you can really taste the citrus, but sometimes cooking with citrus bought in our Virginia stores needs to be enhanced with a Vitality Citrus Oil to help bring out the citrus taste. In this case, Young Living Orange Vitality Essential Oil.

Ingredients:

4 Skin on Salmon Fillets
1 Cup of Jasmine Rice
3 Cloves of Garlic
2 Scallions
1 Head of Bok Choy
1 Navel Orange
1/2 Pound of Cremini Mushrooms
2-3 Drops of Young Living Orange Vitality Essential Oil
1 1″ piece of Ginger
1/4 Cup of Light Soy Sauce

Makes 4 servings / Prep Time: 15 minutes / Cook Time: 35-45 minutes

Cook the rice
In a medium pot, combine 2 cups of water and the rice, heat to boiling on high heat. Once boiling, cover and reduce the heat to low. Cook 12 to 14 minutes or until the water has been absorbed and the rice is tender. Remove from heat and fluff the cooked rice with a fork.

Prepare the ingredients
While the rice cooks, wash and dry the fresh produce. Thinly slice the mushrooms. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and the green tops. Peel and mince the garlic and ginger. Cut off and discard the root ends of the bok choy; thinly slice the leaves and stems. Halve the orange and squeeze the juice into a bowl, straining out any seeds.

Cook the vegetables
In a large non-stick pan, heat 2 tablespoons of olive oil on medium-high heat until hot. Add the mushrooms and cook, stirring occasionally, 4-6 minutes, or until lightly browned. Add the white bottoms of the scallions, half of the garlic and half the ginger. Cook, stirring frequently, 30 seconds to 1 minute, or until fragrant. Add the bok choy, season with salt and pepper. Cook, stirring frequently, 2 – 3 minutes, or until slightly softened and the leaves have wilted.

Finish the rice
Add the cooked rice and 3/4 of the soy sauce to the pan. Cook, stirring frequently, 2 – 3 minutes, or until thoroughly combined. Season with salt and pepper to taste. Transfer to a serving dish and set aside in a warm place.

Cook the salmon
Pat the salmon fillets dry and season with salt and pepper on both sides. In the same pan, heat 1 tablespoon of olive oil on medium-high heat until hot. Add the seasoned fillets, skin sides down; cook 3 – 5 minutes on the first side, or until the skin is browned and crispy. Flip and cook 1 – 2 minutes, or until browned and cooked to your desired degree of doneness. Leaving any browned bits of fond in the pan, transfer the fillets to a plate.

Make the sauce & serve your dish
Add the remaining garlic and remaining ginger to the pan of reserved fond. Cook on medium-high, stirring frequently 30 seconds to 1 minute, or until fragrant. Add the orange juice, 2 – 3 drops of Orange Vitality Essential Oil, the remaining soy sauce and 1/4 cup of water. Cook, stirring frequently, 30 seconds until 1 minute or until well combined. Add the cooked salmon fillets, cook, spooning the sauce over the fillets, 1 to 2 minutes, or until the sauce is slightly reduced in volume. Transfer the fillets and sauce to the serving dish of finished rice. Garnish with the green tops of the scallions.  Enjoy!!