Glazed Salmon and Rice
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
4 serving Pink Salmon Filet (by SPECEDRULZ) 4 tbsp Great Value Low Sodium Soy Sauce (by CGALLDREAD) 0.25 cup, packed Brown Sugar 3 tsp Dijon Mustard (Great Value) 1.5 tbsp Extra Virgin Olive Oil 2 cup Great Value Instant Brown Rice - 1 cup cooked (1/2 cup - 43g dry rice) 6 tsp Knorr Chicken Bouillon Powder
In a medium size bowl mix together soy sauce, brown sugar and dijon mustard.
Rub the salmon filets with the soy sauce mixture.
On high head add olive oil to a large nonstick skillet. Once the skillet is hot add the salmon and brown on first side. Do not turn until filets are a medium to dark brown. A nice glaze should form. Lower heat to medium and cook the second side until a nice golden brown for about 5 minutes. Remove the pan from heat and let salmon sit in pan until rice and vegetables are done.
In a medium size saucepan add 1 3/4 cup water, frozen peas and carrots and chicken bouillon powder. Bring to a boil and then add the rice. Bring back to a boil. Reduce heat cover and simmer for 6 minutes.
Serving Size: 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user LADYLUK.
Rub the salmon filets with the soy sauce mixture.
On high head add olive oil to a large nonstick skillet. Once the skillet is hot add the salmon and brown on first side. Do not turn until filets are a medium to dark brown. A nice glaze should form. Lower heat to medium and cook the second side until a nice golden brown for about 5 minutes. Remove the pan from heat and let salmon sit in pan until rice and vegetables are done.
In a medium size saucepan add 1 3/4 cup water, frozen peas and carrots and chicken bouillon powder. Bring to a boil and then add the rice. Bring back to a boil. Reduce heat cover and simmer for 6 minutes.
Serving Size: 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user LADYLUK.
Nutritional Info Amount Per Serving
- Calories: 295.5
- Total Fat: 6.8 g
- Cholesterol: 45.0 mg
- Sodium: 2,120.5 mg
- Total Carbs: 36.6 g
- Dietary Fiber: 1.0 g
- Protein: 27.0 g
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