Orange Salmon and Rice

Name: Orange Salmon and Rice
Prep time: 15 min
Total time: 1 h 5 min
Yield: 4
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

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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

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;