This recipe is unabashedly stolen from a (mostly) Internet friend, who daily sets his sights on making the rest of us in our little corner of the (virtual) world drool.

Gluten-free, pescatarian

Orange Salmon

2 salmon fillets

1-2 cups cooked rice

1 cup snow peas

1 orange

1 thumb + 1 thumb ginger

1 Tbsp. + 2 Tbsp. sesame oil

1/4 cup soy sauce

2 Tbsp. rice vinegar (the original recipe called for mirin, but I can’t get that where i live)

1 Tbsp. honey

2 cloves garlic

1 green onion

Sesame seeds

Mix together the soy sauce, 2 Tbsp. sesame oil, rice vinegar and honey. Grate and stir in the garlic and 1 thumb ginger.

Brush the mixture over your salmon and place skin side up on a prepared baking sheet.

Broil 3 – 5 minutes, flip, baste, and broil another minute or two – until your desired done ness is reached.

While the salmon is working, bring the other Tablespoon of sesame oil up to medium-high in a large pan. Add the snow peas in and toss. Grate the second thumb of ginger in and toss. Zest the orange and toss in.

Sauté until browned in spots. Remove.

Supreme the orange and slice each segment into thirds.

To serve, toss the rice with the segmented orange. Thinly slice the green onion and toss in.

Arrange the rice mix in a bowl, top with a bed of snow peas, and a salmon filet. Sprinkle sesame seeds over the whole lot.

Serves 2 for dinner