Orange-Scented Salmon with Jasmine Rice

Prepare brine by mixing water, salt and sugar until well blended.

Place salmon in large sealable plastic bag or glass dish. Add brine, turning to coat well. Refrigerate 2 to 4 hours.

Remove salmon from brine, discarding any remaining brine.

Mix olive oil and orange peel. Brush over top of salmon.

Grill salmon over medium-high heat, 6 to 7 minutes per side, or until fish flakes easily with fork. Serve over Jasmine Rice with Green Goddess Sauce.

Place all ingredients in bowl of food processor and cover. Process until well blended.

Refrigerate 1 hour, or until ready to serve.

Bring water to a boil in medium saucepan. Reduce heat to medium-low and stir in rice and salt.

Cover and simmer 15 to 20 minutes, or until rice is tender, stirring occasionally. Remove from heat and let stand 5 minutes.

Stir in green onion just before serving.