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Home
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
Makes
4
Servings
LOADING
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
Directions
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.
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