Chili-Lime Glazed Salmon and Ginger-Fried Rice by Foodie’s Markets Chef Laura Brennan - Foodies Mark

Ingredients

• 3 tablespoons chili garlic sauce (‘Rooster’ brand sauce)
• 3 tablespoons honey
• Zest of ½ lime
• Juice of 1 lime
• 2 tablespoons toasted sesame oil
• 1 ½ to 1 ¾ pound salmon fillet, skinless and pin bones removed
• Pinch kosher salt
• Fresh ground black or white pepper
• 3 to 4 cups cooked, chilled white rice (leftover Chinese take-out rice is perfect!)
• ¾ cup finely diced white or Spanish onion
• 1 ½ cups, small dice of mixed peppers (red, green, ½ jalapeno)
• 3 medium-sized cloves of garlic, peeled and mashed to a paste
• 2 tablespoons fresh, grated or minced gingerroot (from a 2-inch knob of peeled gingerroot)
• ½ cup vegetable oil (plus more as needed)
• 2 tablespoons soy sauce
• 2 tablespoons rice wine vinegar
• 1 tablespoon sesame oil
• ½ bunch scallions, washed & dried
• ½ jalapeno pepper, seeds removed and finely minced
• Optional: 1 teaspoon grated orange rind