Ginger Salmon with Brown Rice

Name: Ginger Salmon with Brown Rice
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings.
Cuisine: Asian Dinners, Asian Recipes
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

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

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.

Nutrition 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.

Every product is independently selected by our editors. If you buy something through our links, we may earn an affiliate commission.

Reviews

Click stars to rate

Average Rating:

Marsha Baer

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.