Ginger Salmon with Brown Rice Recipe

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Ginger Salmon with Brown Rice Recipe
Ginger Salmon with Brown Rice Recipe photo by Taste of Home
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Ginger Salmon with Brown Rice Recipe

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Oh what fun it is to prepare a heavenly salmon with only five ingredients. My dressing serves as a glaze and a flavor-booster for the rice. —Naylet LaRochelle, Miami, Florida
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 4 salmon fillets (6 ounces each)
  • 5 tablespoons reduced-fat sesame ginger salad dressing, divided
  • RICE:
  • 1/3 cup shredded carrot
  • 4 green onions, chopped, divided
  • 1-1/2 cups instant brown rice
  • 1-1/2 cups water
  • 1/3 cup reduced-fat sesame ginger salad dressing

Directions

Preheat oven to 400°. Place fillets on a foil-lined baking sheet; brush with 3 tablespoons salad dressing. Bake, uncovered, 10-12 minutes or until fish just begins to flake easily with a fork. Brush with remaining salad dressing.
Meanwhile, place a large saucepan coated with cooking spray over medium heat. Add carrot and half of the green onion; cook and stir 2-3 minutes or until crisp-tender. Add rice and water; bring to a boil. Reduce heat; simmer, covered, 5 minutes.
Remove from heat; stir in salad dressing. Let stand, covered, 5 minutes or until liquid is absorbed and rice is tender. Fluff with a fork; serve with salmon. Sprinkle with remaining green onions. Yield: 4 servings.
Originally published as Ginger Salmon with Brown Rice in Simple & Delicious December/January 2015

Nutritional Facts

1 fillet with 1/2 cup rice mixture: 446 calories, 19g fat (3g saturated fat), 85mg cholesterol, 605mg sodium, 34g carbohydrate (6g sugars, 2g fiber), 32g protein. Diabetic Exchanges: 5 lean meat, 2 starch, 2 fat.

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  • 4 salmon fillets (6 ounces each)
  • 5 tablespoons reduced-fat sesame ginger salad dressing, divided
  • RICE:
  • 1/3 cup shredded carrot
  • 4 green onions, chopped, divided
  • 1-1/2 cups instant brown rice
  • 1-1/2 cups water
  • 1/3 cup reduced-fat sesame ginger salad dressing
  1. Preheat oven to 400°. Place fillets on a foil-lined baking sheet; brush with 3 tablespoons salad dressing. Bake, uncovered, 10-12 minutes or until fish just begins to flake easily with a fork. Brush with remaining salad dressing.
  2. Meanwhile, place a large saucepan coated with cooking spray over medium heat. Add carrot and half of the green onion; cook and stir 2-3 minutes or until crisp-tender. Add rice and water; bring to a boil. Reduce heat; simmer, covered, 5 minutes.
  3. Remove from heat; stir in salad dressing. Let stand, covered, 5 minutes or until liquid is absorbed and rice is tender. Fluff with a fork; serve with salmon. Sprinkle with remaining green onions. Yield: 4 servings.
Originally published as Ginger Salmon with Brown Rice in Simple & Delicious December/January 2015

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Marsha Baer User ID: 4636469 284405
Reviewed Feb. 28, 2018

"The salmon was really good but the rice was a little chewy. Maybe it was operator error. I'll definitely make again and maybe add a little more water so the rice can cook a little longer."

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