Blood Orange Ginger Glazed Salmon Bowls

🥘 Ingredients

• black pepper
  1 tsp
• blood orange
  2 unit
• cooking oil
  2 tbsp
• ginger paste
  2 oz
• mini cucumber (diced)
  2 unit
• rice wine vinegar
  3.333 tbsp
• salmon
  20 oz
• salt
  1 tsp
• scallions
  4 unit
• sesame seeds
  2 tbsp
• spicy mayo
  1/2 c
• sugar
  1 tsp
• sweet potato (into ½-inch pieces)
  2 unit
• sweet soy glaze
  1/2 c
• white rice
  1.5 c

🍳 Cookware

• small pot
• small bowl
• baking sheet
• medium bowl
• large pan

1. 

   1

   Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. In a small pot , combine white rice , 1¼ cups water (2¼ cups for 4 servings), and a pinch of salt . Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.

   white rice: 1.5 c, salt: 1 tsp
2. 

   2

   While rice cooks, dice sweet potato . Trim and finely dice mini cucumber . Halve blood orange ; squeeze juice from half the blood orange into a small bowl . Peel remaining blood orange; dice segments into ½-inch pieces. Trim and thinly slice scallions , separating whites from greens.

   sweet potato: 2 unit (into ½-inch pieces), mini cucumber: 2 unit (diced), blood orange: 2 unit, scallions: 4 unit
3. 

   3

   Toss sweet potato on a baking sheet with a drizzle of cooking oil , salt, and black pepper . Roast on top rack until browned and tender, 15-20 minutes. Once done, remove sheet from oven and carefully toss sweet potato with half the sesame seeds .

   cooking oil: 2 tbsp, black pepper: 1 tsp, sesame seeds: 2 tbsp
4. 

   4

   While sweet potato roasts, in a second medium bowl , combine rice wine vinegar , ½ tsp sugar , and a pinch of salt. Add cucumber and toss to coat. Set aside until ready to serve. To bowl with blood orange juice, add sweet soy glaze and remaining ginger paste ; stir to combine.

   rice wine vinegar: 3.333 tbsp, sugar: 1 tsp, sweet soy glaze: 1/2 c, ginger paste: 2 oz
5. 

   5

   Heat a drizzle of oil in a large pan over medium-high heat. Add salmon ; cook, turning occasionally, until lightly browned on all sides and cooked through, 4-6 minutes. (For 4 servings, you may need to cook in batches.) TIP: Be very gentle when flipping your salmon. If it begins to flake or fall apart, don’t fret—it’ll still be delicious!

   salmon: 20 oz
6. 

   6

   Fluff rice with a fork. Divide rice between plates; top with salmon, cucumber-orange salad, and roasted sweet potato in separate sections. Drizzle with as much spicy mayo as you like. Garnish with remaining sesame seeds and scallion greens. Serve.

   spicy mayo: 1/2 c