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.
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.
Bake at 375° for 20 minutes or to desired degree of doneness.
Meanwhile, cook reserved marinade in a small saucepan over medium heat 5 minutes or until sauce is thick and syrupy.
Transfer rice to a serving platter, and top with salmon. Drizzle with sauce, and sprinkle with green onions.
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This dish got a thumbs up from my husband. I will definitely make it again. I followed the recipe but did not have any green onions. I served the salmon with a whole grain rice and broccoli sauteed in Meyer lemon infused cooking oil. My sauce did not get as thick and syrupy as I would have liked but I may not have cooked it long enough. The foil-lined pan made clean up easy.
Supper quick and easy recipe. From fridge to table in 30 minutes or less! Could easily make the marinade/sauce ahead of time to save even more time.
My husband said it reminded him of orange chicken with salmon instead. Our 4 year old even gobbled it up.
We will be repeating this one soon for a quick week night dinner.
I added some cornstarch to the sauce (not marinade portion) of the recipe to thicken even more!
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