Salmon satay with orange – jasmine rice and chopsticks salad

salmon satay with orange – jasmine rice Step one – preheat oven to 450°. Combine in medium sauce pan, water, orange juice, and season salt; cover and bring to a boil on high for rice. Step two – stir rice into boiling mixture and return to a boil. Cover and reduce heat to medium – low; cook 15 minutes or until rice is tender and liquid is absorbed. Step three – 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 the final step. Brush one half of the remaining mixture over both sides of salmon. Step four – arrange skewers on baking sheet; bake two minutes. Turn skewers over and brush with remaining one half of marinade; bake 2–4 more minutes or until flash is opaque and flakes easily with a fork.(discard any marinade that has been in contact with raw salmon.) Step five – use reserved marinade as a dipping sauce. Fluff rice with fork and serve. Chopsticks salad Step one – place almonds and sesame seeds in a large sauté pan. Cook 4–5 minutes, stirring occasionally, or until toasted. Meanwhile, sliced green onions thinly. Step two- place vinegar and soy in medium bowl. Whisk in all of oil, onions, almonds, and sesame seeds. step three – stir and broccoli slaw until evenly coated. Serve.