Ginger Salmon with Brown Rice
A healthy and quick dish featuring tender salmon fillets, vibrant vegetables, and wholesome brown rice, all enhanced by a delicious sesame ginger dressing.
Ingredients
For the salmon
- 4 pieces salmon fillets (6 ounces each) Fresh salmon works best for flavor and texture.
- 5 tablespoons reduced-fat sesame ginger salad dressing, divided For marinating the salmon and adding flavor after baking.
For the rice and vegetables
- 1/3 cup shredded carrots Can be substituted with other vegetables.
- 4 pieces green onions, chopped, divided Use one half for cooking and reserve the other half for garnish.
- 1.5 cups instant brown rice Quick cooking rice for fast meal prep.
- 1.5 cups water For cooking the rice.
Instructions
Preparation
- Preheat your oven to 400 degrees Fahrenheit.
- Line a baking sheet with foil, then place the salmon fillets on it.
- Brush 3 tablespoons of the sesame ginger salad dressing over the fillets.
Cooking Salmon
- Bake the salmon, uncovered, for 10-12 minutes or until it begins to flake easily when tested with a fork.
- Once done, brush the salmon with the remaining salad dressing for an extra layer of flavor.
Cooking Rice and Vegetables
- While the salmon bakes, heat a large saucepan coated with cooking spray over medium heat.
- Add the shredded carrots and half of the chopped green onions; cook and stir for 2-3 minutes until the carrots are crisp-tender.
- Add the instant brown rice and water. Bring to a boil, then reduce the heat and simmer, covered, for 5 minutes.
- Remove from heat, stir in a tablespoon of salad dressing, and let it stand covered for an additional 5 minutes, or until the liquid is absorbed.
- Fluff the rice with a fork and serve alongside the salmon, garnished with the remaining green onions.
Notes
For the best results, consider marinating the salmon for a few hours before cooking or adding other seasonings like garlic or citrus. Leftovers can be stored in the refrigerator for up to 3 days.