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.
Honey-Ginger Baked Salmon With Jasmine Rice
Prep: 20 min., Cook: 6 min., Chill: 15 min., Bake: 20 min.
Yield: Makes 4 servings
- 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
- 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.
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