This Recipe Provided by Minute® Rice

Soy Glazed Salmon with Pineapple Rice

posted by 10 months ago


Non-stick cooking spray

1 (20 oz.) can pineapple chunks, drained, juice reserved

2 cups Minute® Brown Rice, uncooked

½ cup gluten free soy sauce

1 Tbs. sesame oil

1 Tbs fresh ginger root, grated

4 (4 oz. each) salmon fillets

1 Tbs. cornstarch

1 Tbs. water

Green onions, thinly sliced (optional)

Black sesame seeds, optional

White sesame seeds, optional


Preheat oven to 400°F. Line a 13x9-inch baking pan with aluminum foil; coat foil with non-stick cooking spray. Chop pineapple chunks, set aside. Prepare rice according to package directions; stir in chopped pineapple. Combine reserved pineapple juice, soy sauce, sesame oil and ginger in a medium bowl; place salmon filets on prepared baking pan. Brush filets with sauce. Bake 10 minutes, or until desired doneness. Combine remaining sauce, cornstarch and water in a small saucepan; bring to boil, stirring constantly until sauce thickens. Reduce heat and simmer 2 minutes. Serve salmon and sauce over pineapple rice. Garnish with green onions and sesame seeds, if desired. (Serves: 4)

tags:  soy glazed salmon with pineapple rice, rice, riviana, fish, seafood
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