Honey-Ginger Baked Salmon With Jasmine Rice

Southern Living Cooking School
Prep: 20 min., Cook: 10 min., Chill: 15 min., Bake: 20 min.
Makes 4 servings


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2 (3.5-ounce) bags Jasmine rice, uncooked
1/3 cup orange juice
1/3 cup honey
1/4 cup lite soy sauce
1 tablespoon minced garlic
1 tablespoon minced fresh ginger
4 (4-ounce) salmon fillets
5 green onions, sliced (about 1/4 cup)


1. Prepare rice according to package directions. Keep warm.

2. Cook orange juice and next 4 ingredients in a small saucepan over medium heat, stirring once, 1 minute. Remove from heat; remove and reserve 2/3 cup orange juice mixture. Pour remaining mixture into a large shallow dish or large zip-top plastic freezer bag; add salmon, turning to coat. Cover or seal, and chill 15 minutes. Remove salmon from marinade, discarding marinade. Place marinated salmon on an aluminum foil-lined jelly-roll pan.

3. Bake at 375° for 20 minutes or until fish flakes with a fork.

4. Meanwhile, bring reserved 2/3 cup orange juice mixture to a light boil in a small saucepan over medium-high heat; cook 5 minutes or until slightly thickened and syrupy.

5. Serve salmon over rice. Top with orange sauce, and sprinkle with green onions.

Created date

October 2007