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+ servings

Sweet Salmon & Rice

Course Main Course
Cuisine American
Keyword dairy free, gluten-free, rice, salmon
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 servings
Calories 581kcal




  • 1/3 cup orange juice
  • 1/4 cup soy sauce, low sodium
  • 5 tablespoon honey
  • 1 clove garlic
  • 1 tablespoon ginger root, fresh
  • 12 ounce salmon
  • 2 tablespoon olive oil
  • 4 stalk green onion

Serve With

  • 2 cup broccoli, florets
  • 2 medium apple


  • Preheat oven to 375ºF. Cook rice as directed on package. Chop bell pepper and set aside.
  • In a small bowl, combine the orange juice, soy sauce, honey, garlic, and ginger. Reserve 2/3 cup marinade and place the rest into a ziplock bag with the salmon; refrigerate for 15 minutes.
  • Remove salmon from marinade and place on a foil-lined baking pan. Bake for 20 minutes or until salmon flakes easily with a fork.
  • Meanwhile, add reserved marinade to a small saucepan and simmer over medium-high heat for 5 minutes or until thickened.
  • Heat oil in a medium skillet over medium heat and sauté pepper for 2 minutes. Stir peppers into rice.
  • Steam broccoli, chop green onions, and core and slice apples.
  • Place salmon on a bed of rice, topped with sauce and garnished with onions. Serve with broccoli and apple slices on the side.


Calories: 581kcal | Carbohydrates: 79g | Protein: 25g | Fat: 20g | Saturated Fat: 4g | Cholesterol: 47mg | Sodium: 1028mg | Fiber: 6g | Sugar: 35g