Here is an easy to prepare quick-cooking one bowl meal I found in a Martha Stewart Living magazine some months ago.
Aside from the above attributes it is also as tasty as it is healthy.
The slightly sweet, ginger-spiked sauce doubles as a marinade and a low-fat dressing. Here’s the recipe…
Salmon and Citrus Rice Bowl (serves 4)
4 navel oranges
¼ ounce (1-inch piece) fresh ginger, peeled and thinly sliced, plus 1 teaspoon finely grated
1 dried bay leaf
1 teaspoon coriander seeds, crushed
1 tablespoon brown-rice vinegar (I substituted regular rice vinegar)
1 teaspoon low-sodium soy sauce (I used regular soy sauce)
1 teaspoon honey
1 teaspoon toasted sesame oil
1 pound skinless salmon fillets
1 cup uncooked brown rice
5 ounces (1 and ½ cups) sugar snap peas, cut into ½-inch pieces
¼ cup fresh mint, thinly sliced for garnish
2 teaspoons black sesame seeds, for garnish (I used plain sesame seeds)
1. Cut away peel and pith from 2 oranges. Cut between orange membranes, and let fruit and juice fall into a bowl.
Squeeze juice into bowl, and discard membranes. Cut segments into small pieces, and place in a separate bowl. Juice remaining 2 oranges, and add to juice in bowl (for a total of 1 cup).
2. Bring orange juice, sliced ginger, bay leaf, and coriander to a boil in a small saucepan. Cook until mixture is reduced to 2/3 cup, about 6 minutes.
Let cool completely. Strain, and whisk in vinegar, soy sauce, honey, and oil.
3. Combine 3 tablespoons juice mixture and salmon in a resealable plastic bag, turning to coat. Refrigerate salmon and remaining juice mixture for at least 1 and ½ hours (or up to 3 hours).
4. Cook rice according to package instructions.
5. Preheat broiler. Remove salmon from marinade, and pat dry with paper towels. Discard marinade. Place fillets on a baking sheet, and broil until cooked to desired doneness, about 5 minutes for medium.
Transfer to a dish. Let salmon cool slightly, and flake into bite-size pieces.
6. Divide rice among 4 bowls. Top with salmon, peas, and orange segments.
Garnish with mint and sesame seeds. Drizzle each serving with 1 and ½ tablespoons of the reserved juice mixture.