Rating: 4 stars
1 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 0

Prep: 20 min., Cook: 10 min., Chill: 15 min., Bake: 20 min.

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Recipe Summary

Yield:
Makes 4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Prepare rice according to package directions. Keep warm.

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  • 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.

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

  • 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.

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

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