Ginger-Balsamic Glazed Salmon, Basmati Rice and Oven-Roasted Asparagus with Rosemary

Tonight's Dinner (Prep Time: 20 minutes Cook Time: 25 minutes)

Ginger-Balsamic Glazed Salmon, Basmati Rice and Oven-Roasted Asparagus with Rosemary

Ingredients in the order you'll need them:

2 Tablespoon Toasted Sesame Oil
3 Tablespoons Balsamic Vinegar
2 Tablespoons Orange Blossom Honey
1 Tablespoon Freshly Grated Ginger
Salt and Pepper to Taste

2 6-8oz Filets of Salmon

1 Cup Basmati Rice
1 1/2 Cups Water
1 Tablespoon Butter or Margarine

1 Bunch Fresh Asparagus
1 Tablespoons Olive Oil
2 Teaspoons Dried Rosemary
Salt and Pepper to Taste

1. With a whisk: Combine Sesame Oil, Balsamic Vinegar, Honey, Fresh Ginger, a pinch of salt and black pepper in a small bowl.
2. Use 1/2 of sauce to marinate salmon. Cover with plastic wrap and place in refrigerator for 20 minutes. Save the other 1/2 of the glaze for step 10.
3. Preheat Broiler (500 degrees) while salmon is marinating.
4. After the salmon has marinated for 20 minutes, take out and place on a broiler safe pan, skin side up.
5. Place water, rice, and margarine in a sauce pan and bring to a boil uncovered.
6. Once rice is boiling, place lid on pan, reduce heat to a simmer, and set timer for 20 minutes.
7. Chop ends of asparagus. In a roasting pan, toss asparagus with olive oil, rosemary, salt and pepper.
8. Once the rice timer has 12 minutes left, place salmon and asparagus pans in the oven. (Salmon on higher rack, asparagus on lower rack). Set an additional timer for 6 minutes.
9. Place the unused portion of the balsamic glaze in a small saucepan and bring to a boil over a medium low heat. Let boil for 2 minutes, or until sauce thickens. Then reduce heat to a simmer.
10. Now, it should about time for the salmon & asparagus timer to beep. Once it does, flip the salmon and toss the asparagus and place back in the oven for 5-6 more minutes.

The rice, salmon, and asparagus should end up ready at about the same time. Place the sauce on the salmon and plate with the rice and asparagus.

Enjoy!