Orange-Ginger Glazed Salmon with Edamame and Jasmine Rice
1. Cook jasmine rice in lightly salted water
2. Boil frozen shelled edamame in salted water on the stove
3. Mix 1 Tbsp soy sauce, the juice of one orange, some orange zest, some freshly grated ginger zest, and 1 Tbsp. of honey together in a bowl.
4. Salt and pepper a 1 lb. fillet of salmon. Pour orange-ginger glaze over salmon and cook in oven on 425 for about 20-25 minutes, or until done.
5. Serve salmon atop rice and edamame. Package in storage containers in the fridge. Eat for three days. Yum.
