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


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.