Orange, Ginger Salmon and Baby Bok Choy

Ingredients: 

Marinade:

1. 1/4 cup orange juice
2. 1-2 teaspoons soy sauce
3. 1-2 teaspoons freshly grated ginger (keep your fresh ginger in the freezer for easier grating)
   
4. 1 clove garlic

Baby Bok Choy:

1. 4 baby bok choy, washed
   
2. 2 teaspoons toasted sesame oil or olive oil
3. 1 teaspoon Ume Vinegar
4. Gomasio or Sesame Seeds
   

Rice:

1. 1 cup brown rice
2. 1 tablespoon coconut oil
   

Additional ingredients:

1.  2 salmon fillets
2. Sweet chili sauce
   

Directions:

• Put salmon into a container for marinating.  Add 1/4 cup orange juice, two teaspoons soy sauce, a pinch of freshly grated ginger and one chopped garlic clove.  Let marinate in refrigerator for several hours or over night.
• After marinating the salmon, measure out the dry rice and let soak for a few hours.  Soaking the rice allows for the phytic acid to be removed, which makes it easier to digest and for your body to absorb the nutrients. 
  
• Start rice 50 minutes before meal time.  Add the coconut oil to the rice water and cook as directed on the package (about 50 minutes).
• When rice is close to being finished, turn the oven on broil and heat a cast iron skillet for a few minutes.
• Once the pan is hot, add the salmon fillets with a little marinade to the skillet.  Place under the broiler for 7-9 minutes (no need to flip).  This cooking method is called "Quick Broil", you can read more about it on the World's Healthiest Foods website.
• While the salmon cooks, start boiling water in a vegetable steamer pot.
• With about 3 minutes left for the salmon to cook, add the baby bok choy to the vegetable steamer pot.
• Cook for 2-3 minutes.  Top with the Ume vinegar, toasted sesame/olive oil and Gamasio.
  
• Place a scoop of rice on your plate, and top with the salmon.  Cover with sweet chili sauce and accompany with the baby bok choy.

Yum.