Bangkok Salmon with Spicy Stir Fry

Ingredient ULF # Portion
Salmon
Morey's Superior Fresh Atlantic Salmon 640747 6 oz.
Kogi OG Kalbi Marinade 463071 2 oz.
Blood Orange Glaze
Kogi OG Kalbi Marinade 463071 3 oz.
Argo Corn Starch (Slurry) 236268 1 tsp.
Bix Produce Blood Oranges 104100 1/2 each
Taylor Cilantro 127771 1 tsp.
Stir Fry Vegetables
Bix Produce Asian Stir Fry Vegetables 141104 5 oz.
Kogi Salsa Roja 463072 2 oz.
Golden Country Sesame Oil 237106 1 tsp.
ULF Sesame Seeds 299685 1/2 tsp.
Rice
Riceland Jasmine Rice 381105 3 oz.
Water 6 oz.

Salmon: Marinate salmon with OG Kalbi. Turn salmon frequently to ensure even marination for minimum of 2 hours prior to cooking. Bake, pan sear, or grill salmon until internal temperature reaches 155°F.

Blood Orange Glaze: Bring Kalbi marinade to a simmer, add cornstarch to thicken slightly. Turn off heat and add juice of blood orange and cilantro.

Stir Fry Vegetables: Heat sesame oil in saute pan and add stir fry vegetables. Cook for 3 minutes, add Salsa Roja and sesame seeds. Cook for 2 more minutes.

Jasmine Rice: Rinse rice under cold water until water runs through clear. Cook either on stove top or in rice cooker with water. Plate attractively and serve immediately.