Ingredients
1 c uncooked instant brown rice
1 garlic clove, crushed
1 Tb low sodium soy sauce
1 Tbs sesame oil
1 Tb orange juice or dry sherry
1 1/2 t grated fresh ginger
1 tsp honey
1/4 c sliced green onions
2 skinless salmon fillets (6 oz each)
1/4 red bell pepper thinly sliced
1/4 c shredded carrots
1 1/2 tsp sesame seeds
Preparation
Prepare rice Fill deep 12 inch sauté pan with 1/4 water. Place 9 inch diameter cake rack or roll up a 20 inch long piece of aluminum foil to form a ring in pan. Cover pan and heat water to boiling over high heat Meanwhile, in 9" pie tin, whisk together garlic , soy sauce, sesame oil, juice, giner and honey until well combined. Whisk in 2 TBs onions . Place salmon over sauce. Place pie tin on cake rack or over foil ring, cover pan and cook over medium heat 6 to 8 minutes, adding bell pepper and carrot over salmon during last 2 minutes of cooking. Meanwhile in small skillet, toast sesame seeds
