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Orange Salmon with Rice Recipe
Orange Salmon with Rice Recipe photo by Taste of Home

Orange Salmon with Rice Recipe

Read Reviews (3)
3.67 3
Publisher Photo
Have an elegant meal that looks as good as it tastes in just 20 minutes! Tender salmon fillets take on Asian flavors with soy sauce, a hint of orange juice and a side of fluffy rice. Jolanthe Erb of Harrisonburg, Virginia shares the recipe.
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 4 servings

Ingredients

  • 2 cups uncooked Minute® White Rice
  • 4 salmon fillets (5 ounces each)
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 6 tablespoons orange juice
  • 6 tablespoons soy sauce
  • 1 teaspoon sesame oil

Directions

  1. Cook rice according to package directions. Meanwhile, sprinkle salmon with salt and pepper. In a large skillet coated with cooking spray, cook salmon over medium-high heat for 3-4 minutes on each side. Cover and cook 2-3 minutes longer or until fish flakes easily with a fork.
  2. Remove salmon and keep warm. Add orange juice and soy sauce to the skillet; cook over high heat for 1-2 minutes. Stir in sesame oil; spoon over salmon. Serve with rice. Yield: 4 servings.
Originally published as Orange Salmon with Rice in Simple & Delicious January/February 2008, p31

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

Reviews for Orange Salmon with Rice(3)

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (1)
MY REVIEW
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MY REVIEW
Reviewed Mar. 13, 2009

Easy, quick, and yummy! I did not have sesame oil and just used vegetable oil and it was perfect. My husband's new favorite way to eat salmon.

~ Theresa

MY REVIEW
Reviewed Mar. 11, 2009

This dish is awful. It is WAY too salty. The first time I made it, I just eliminated the salt, and it was ridiculously salty. The next time, I eliminated the salt and only used one fourth of the soy sauce. That calmed down the salty taste, but it didn't taste very good anyways. This is certainly not a recipe that I will repeat.

MY REVIEW
Reviewed Nov. 20, 2008

This dish is fabulous, if salty. I used low sodium soy sauce, but even then with the sesame oil it had a salt kick. But, my family LOVES it; I make it monthly with no complaints.

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