Made this a couple of days ago:
<table border="1"><tr>
<td valign="top" width="50%"><div style="font-size: 12px">For the Salmon:
<ul><li>2 slices of skinless salmon fillet, the width of the fillet, and about 2" wide, approx 8 oz each</li>
<li>3 large cloves garlic, minced to a paste (about a 1 ½ tbsp)</li>
<li>1 large slice fresh ginger, minced to a paste, (approx 1 tbsp)</li>
<li>¼ + cup soy sauce</li>
<li>¼ - cup rice vinagre</li>
<li>2 tbsp sake</li>
<li>3 tbsp + 2 tbsp peanut oil</li>
<li>1 tsp Five Spice powder</li>
<li>½ tsp wasabi powder</li>
<li>2 tsp <a href="http://www.penzeys.com/cgi-bin/penzeys/p-penzeysaleppopepper.html">Aleppo pepper</a> flakes (or 2 tsp Ancho pepper flakes and ¼ tsp chipotle powder)</li>
<li>¼ tsp Sesame Oil</li>
<li>1 tbsp Honey (Orange blossom would be best. I used clover, though)</li>
<li>Zest of ¾ of an orange (about 1½ tbsp)</li>
<li>4 slices, ¼" thick orange (same one as the zest came from is fine)</li>
<li>Optional: Sliced Green onion tops</li>
<li>Optional: Sesame Seeds</li>
</ul></div></td>
<td valign="top"><div style="font-size: 14px">In a small bowl, thoroughly mix all the ingredients except the salmon, 2tbsp peanut oil, Orange slices, Green onion (feel free to mince the white parts and throw them in, though), and sesame seeds. Put the salmon in a ziploc bag, pour the mixture over it, zip the bag, shake to coat salmon, and put in the fridge for at least an hour (and up to 8), turning once.
Preheat oven to 350F.
In an oven safe skillet (I have an old non-stick one that works) over high heat, heat 2 tbsp peanut oil 'til it shimmers, but doesn't smoke. Remove the salmon from the bag (reserving marinade) and cook one side (The bone side) until the thinnest edge of both pieces just begins to look cooked (about a minute and a half). Carfeully flip and cook about the same amount of time on the other side. Remove from burner, pour over the reserved marinade, and put the pan directly in the oven for 5 minutes. Remove and lay orange slices over the salmon, and return to the oven 'til cooked through (another 5 to 10 minutes).
Remove from oven and cut salmon into 4 pieces with a spatula. Put on a bed of fried rice. Scrape the bottom of the pan and mix with the remaining sauce (perhaps adding a touch more soy sauce if it's too thick.) Spoon over the salmon and rice. Spkinkle green onion and sesame seeds and garnish with the cooked orange slices.</div></td>
</tr><tr>
<td valign="top"><div style="font-size: 12px">For the Rice:
<ul>
<li>2 cups pre-cooked brown rice</li>
<li>1 large egg</li>
<li>salt & black pepper</li>
<li>1 tbsp peanut oil</li>
<li>2 tbsp soy sauce</li>
<li>3 cloves garlic, sliced thinly.</li>
<li>1 cup broccoli florets</li>
<li>2 tsp minced fresh ginger (I didn't put this in, but it would have been better if I had)</li>
<li>1 tsp lemon juice.</li>
<li>½ cup water</li>
</ul></div></td>
<td valign="top"><div style="font-size: 14px">Put broccoli, water, and lemon juice in a pan. Boil uncovered over medium high heat until the water is almost gone. Remove broccoli from pan, drain off any remining liquid, salt and pepper lightly, and set aside.
In the same pan, heat peanut oil to shimmering. Add garlic slices and cook 'til golden. Remove garlic to the same bown as the broccoli, leaving as much of the oil as practicable in the pan.
Crack an egg into the oil and scramble it with a spatula. Add the rice to the pan. Add soy sauce and mix to coat rice. Salt and pepper to taste. Add broccoli, Garlic and ginger. Mix into rice. Form rice into a large disk in the center of the pan, about ¾" thick and 6 to 8" across. Allow to nearly char on the bottom (about 5 minutes.) Flip (if it breaks up, that's OK). Cook the other side also to a near char. Break up the disc, mix the toated and untoasted rice, and serve.</div></td></tr></table>
</div>
This made the house smell wonderful all night. If I were doing it again, I would definitely add ginger to the rice and possibly water chestnuts and onions.
Edited for big, fat, clumsy fingers.