Ingredients
¾ cup honey
¾ cup orange juice
1 tsp whole black peppercorns, cracked
1 whole star anise pod
2 tbsp orange zest
2 tbsp lemon zest
2 tbsp grapefruit zest
1 cup long grain rice
¾ cup orange juice
¾ cup water
¼ cup parsley, chopped
½ cup pecans, chopped and toasted
salt and ground black pepper, to season
4 salmon fillets, (about 4 oz each), skinless
salt and ground black pepper, to season
2 tbsp vegetable oil
parsley sprigs
Preparation
Preheat the oven to 400 degrees F. Grease a baking sheet with cooking spray, line with parchment paper, and grease again with cooking spray.
Combine the peppercorns, star anise, honey, orange juices, lemon zest, and orange zest in a saucepot. Bring to a boil, then reduce to a simmer. Continue simmering for at least 20 minutes, or until it is reduced by half and slightly thickened.
Once the glaze has thickened, remove from the heat and set aside to steep for another 15 minutes, then strain and discard all solids. Set aside to cool down completely.
Cook your rice next. Combine the rice, water, and orange juice in your rice cooker. Boil until your rice is cooked through, following the manufacturer’s instructions. This will be anywhere from 20 to 30 minutes.
While the rice is cooking, heat up a skillet with oil over medium-high heat. Add the salmon, season with salt and pepper. Sear on all sides until golden brown, roughly 3 minutes per side.
Layer your seared salmon fillets inches apart from each other onto a lined baking sheet.
Brush your glaze all over the salmon fillets, then roast in the oven for roughly 5 to 8 minutes, until the salmon just starts flaking and the glaze has turned golden.
Baste with the glaze as needed while roasting.
Once roasted, set aside onto cooling racks and allow to rest briefly.
Once your rice is cooked, transfer it into a mixing bowl. Add pecans and parsley and mix until combined.
Season with salt and ground pepper to taste and adjust accordingly. Mix to combine.
Serve your salmon with 1 cup of pecan-citrus rice. Garnish with parsley roughly ¼ teaspoon parsley and enjoy.
