ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Honey-Ginger Baked Salmon With Jasmine Rice

Yield Makes 4 servings
Prep: 20 min., Cook: 6 min., Chill: 15 min., Bake: 20 min.

Ingredients

  • 2 (3.5-ounce) bags SUCCESS 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
  • 1/4 cup sliced green onions

How to Make It

  1. Prepare rice according to package directions.

  2. Preheat oven to 375°. Cook orange juice and next 4 ingredients in a small saucepan over medium heat, stirring occasionally, 1 minute; let cool slightly.

  3. Reserve 2/3 cup marinade; transfer remaining marinade to a large shallow dish or zip-top plastic freezer bag; add salmon. Cover or seal, and chill 15 minutes. Remove salmon from marinade, discarding marinade. Place salmon in an aluminum foil-lined pan.

  4. Bake at 375° for 20 minutes or to desired degree of doneness.

  5. Meanwhile, cook reserved marinade in a small saucepan over medium heat 5 minutes or until sauce is thick and syrupy.

  6. Transfer rice to a serving platter, and top with salmon. Drizzle with sauce, and sprinkle with green onions.