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1
Cut away peel and pith from 2 oranges.
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2
Cut between orange membranes, and let fruit and juice fall into bowl.
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3
Squeeze juice into bowl, and discard membranes.
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4
Cut segments into small pieces, and place in a separate bowl.
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5
juice the remaining 2 oranges, and add to juice in bowl.
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6
for a total of 1 cup.
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7
Bring orange juice, sliced ginger, bay leaf, and coriander to a boil in a small saucepan.
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8
Cook until mixture is reduced to 2/3 cup, about 6 minutes.
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9
Let cool completely.
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10
Strain, and whisk in vinegar, soy sauce, honey and oil.
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11
Combine 3 tablespoons juice mixture and salmon in a reusable plastic bag, turning to coat.
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12
Refrigerate salmon and remaining juice mixture for at least 1 1/2 hours or up to 3 hours.
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13
Cook rice according to package directions.
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14
Preheat broiler.
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15
Remove salmon from marinade, and pat dry with paper towels.
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16
Discard marinade.
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17
Place fillets on baking sheet, and broil until cooked to desired doneness, about 5 minutes for medium.
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18
Transfer to a dish.
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19
Let salmon cool slightly, and flake into bite-size pieces.
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20
Divide among 4 bowls.
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21
Top with salmon, peas, and orange segments.
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22
Garnish with mint and sesame seeds.
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23
Drizzle each servng with 1 1/2 tablespoons of the reserved juice mixture.
