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Salmon Satay with Orange-Jasmine Rice
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| 1 cup | water |
| 1 cup | orange juice |
| 1/2 teaspoon | seasoned salt |
| 1 cup | jasmine rice |
| 11/2 lbs | salmon filets, skins removed |
| 8 10 inch bamboo skewers | |
| 1/3 c | ginger marinade |
| 1 tablespoon | sesame oil |
| 1 tablespoon | peanut butter |
Preheat oven to 450?F.
In saucepan combine water orange juice and salt cover and boil on high for rice. Stir in rice and return to boil. Cover and simmer on low fir 15 mins and liquid is absorbed.
Cut salmon into 8 equal pieces and thread on skewers. Combine marinade, oil and peanut butter; reserve 1/3 of mixture. Brush 1/2 over salmon both sides.
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