Salmon and Citrus Rice Bowl

• 4 navel oranges
• 1 inch fresh ginger, peeled and thinly sliced, plus 1 Tsp. finely grated
• 1 dried bay leaf
• 1 teaspoon coriander seed, crushed
• 1 tablespoon brown rice vinegar
• 1 teaspoon low sodium soy sauce
• 1 teaspoon honey
• 1 teaspoon toasted sesame oil
• 1 lb skinless salmon fillet
• 1 cup uncooked brown rice
• 1 12 cups snap peas, cut into 1/2 inch pieces
• 14 cup of fresh mint, thinly sliced for garnish
• 2 teaspoons black sesame seeds (to garnish)

1. Cut away peel and pith from 2 oranges.
2. Cut between orange membranes, and let fruit and juice fall into bowl.
3. Squeeze juice into bowl, and discard membranes.
4. Cut segments into small pieces, and place in a separate bowl.
5. juice the remaining 2 oranges, and add to juice in bowl.
6. for a total of 1 cup.
7. Bring orange juice, sliced ginger, bay leaf, and coriander to a boil in a small saucepan.
8. Cook until mixture is reduced to 2/3 cup, about 6 minutes.
9. Let cool completely.
10. Strain, and whisk in vinegar, soy sauce, honey and oil.
11. Combine 3 tablespoons juice mixture and salmon in a reusable plastic bag, turning to coat.
12. Refrigerate salmon and remaining juice mixture for at least 1 1/2 hours or up to 3 hours.
13. Cook rice according to package directions.
14. Preheat broiler.
15. Remove salmon from marinade, and pat dry with paper towels.
16. Discard marinade.
17. Place fillets on baking sheet, and broil until cooked to desired doneness, about 5 minutes for medium.
18. Transfer to a dish.
19. Let salmon cool slightly, and flake into bite-size pieces.
20. Divide among 4 bowls.
21. Top with salmon, peas, and orange segments.
22. Garnish with mint and sesame seeds.
23. Drizzle each servng with 1 1/2 tablespoons of the reserved juice mixture.

oranges, ginger, bay leaf, coriander seed, brown rice vinegar, soy sauce, honey, sesame oil, salmon fillet, brown rice, peas, mint, black sesame seeds

Taken from www.food.com/recipe/salmon-and-citrus-rice-bowl-334152 (may not work)