• Prep Time: 5 mins
  • Cooking Time: 20 mins
  • Serves: 4

Ginger Salmon with Brown Rice

  • Recipe Submitted by on

 Ingredients List

  • 4 salmon fillets (6 ounces each)
  • 5 tablespoons reduced-fat sesame ginger salad dressing, divided
  • RICE:
  • 1/3 cup shredded carrot
  • 4 green onions, chopped, divided
  • 1-1/2 cups instant brown rice
  • 1-1/2 cups water
  • 1/3 cup reduced-fat sesame ginger salad dressing


Preheat oven to 400°. Place fillets on a foil-lined baking sheet; brush with 3 tablespoons salad dressing. Bake, uncovered, 10-12 minutes or until fish just begins to flake easily with a fork. Brush with remaining salad dressing.
Meanwhile, place a large saucepan coated with cooking spray over medium heat. Add carrot and half of the green onion; cook and stir 2-3 minutes or until crisp-tender. Add rice and water; bring to a boil. Reduce heat; simmer, covered, 5 minutes.
Remove from heat; stir in salad dressing. Let stand, covered, 5 minutes or until liquid is absorbed and rice is tender. Fluff with a fork; serve with salmon. Sprinkle with remaining green onions.

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