Orange Salmon and Rice

Orange Salmon and Rice

The wild rice mix conveniently cooks in the oven alongside salmon that's been brushed with a marmalade and soy sauce mixture.

Prep Time

15

Minutes

Total Time

1:05

Hr:Mins

Makes

4

servings

1
package (6 oz) original-flavor long grain and wild rice mix
1/4
cup chopped pecans
1 1/2
cups water
1- to 1 1/2-lb salmon fillet
2
tablespoons orange marmalade
2
teaspoons soy sauce
1/4
teaspoon ground ginger
1/4
cup chopped fresh parsley
  1. Heat oven to 400°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray. In baking dish, mix rice, seasoning packet from rice mix, pecans and water.
  2. Remove skin from salmon with sharp knife. Cut salmon into 4 serving-size pieces. Place salmon on rice mixture. In small bowl, mix marmalade, soy sauce and ginger; brush over salmon. Cover baking dish with foil.
  3. Bake 40 to 50 minutes or until salmon flakes easily with fork and rice is tender. Sprinkle with parsley.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Health Twist
Salmon is an excellent source of omega-3 fatty acids, nutrients that may reduce the risk of heart disease.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 290
    • (Calories from Fat 110),
  • Total Fat 12g
    • (Saturated Fat 2 1/2g,
    • Trans Fat 0g),
  • Cholesterol 75mg;
  • Sodium 230mg;
  • Total Carbohydrate 20g
    • (Dietary Fiber 1g,
    • Sugars 5g),
  • Protein 26g;
Percent Daily Value*:
    Exchanges:
    • 1 Starch;
    • 0 Fruit;
    • 1/2 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 3 1/2 Lean Meat;
    • 0 High-Fat Meat;
    • 0 Fat;
    Carbohydrate Choices:
    • 1;
    *Percent Daily Values are based on a 2,000 calorie diet.