Soy Glazed Salmon with Pineapple Rice

Whole grain brown rice with pineapple and green onions topped with your own sesame and soy-glazed baked salmon

Ingredients

		non-stick cooking spray
1	can	(20 oz.) pineapple chunks, drained, juice reserved
2	cups	Minute^® Brown Rice, uncooked
1/2	cup	reduced sodium soy sauce
1	Tbsp	sesame oil
1	Tbsp	fresh ginger root, grated
4		(4 oz. each) salmon fillets
1	Tbsp	cornstarch
1	Tbsp	water
		green onion, 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.