Orange Salmon and Rice

Prep 15 min
Total 1 hr 5 min
Servings 4

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

By Betty Crocker Kitchens

Updated September 7, 2010

Ingredients

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

Steps

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.

Salmon is an excellent source of omega-3 fatty acids, nutrients that may reduce the risk of heart disease.

Nutrition Facts

Serving Size: 1 Serving

Calories: 290
Calories from Fat: 110

% Daily Value

Total Fat: 12g; 18%
Saturated Fat 2 1/2g 12% Trans Fat 0g
Cholesterol: 75mg; 25%
Sodium: 230mg; 9%
Potassium: 650mg; 19%
Total Carbohydrate: 20g; 7%
Dietary Fiber 1g 5% Sugars 5g
Protein: 26g

% Daily Value*:

Vitamin A: 10%; 10%
Vitamin C: 6%; 6%
Calcium: 2%; 2%
Iron: 10%; 10%

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;