Brown Rice Pineapple Salmon Bake
- Minutes to Cook:
- Number of Servings: 6
Ingredients
3 cups cooked long grain brown rice3 - 6 oz cans boneless skinless pink salmon, flaked14 oz can artichoke hearts in water, coarsely chopped20 oz can pineapple chunks, unsweetened, with 1/2 juice1/2 tsp curry powder or cumin, to taste1/4 tsp Gluten-Free Lemon Pepper, to taste3/4 cup light sour cream3/4 cup shredded 2% Mexican Four cheese6 oz bag fresh spinach
Preheat oven to 350 degrees F.
In a mixing bowl, combine the cooked brown rice with salmon, artichokes, pineapple, spices, sour cream, spinach and the shredded cheese. Spoon the mixture into an oiled casserole or baking dish.
Cover and bake in a preheated 350 degree oven until heated through, about 25-35 minutes, till hot and steaming.
Makes 6 servings
My husband adds green chilies to his serving to add a little more spice to his since I am allergic to them.
Number of Servings: 6
Recipe submitted by SparkPeople user LAWOLF2.
In a mixing bowl, combine the cooked brown rice with salmon, artichokes, pineapple, spices, sour cream, spinach and the shredded cheese. Spoon the mixture into an oiled casserole or baking dish.
Cover and bake in a preheated 350 degree oven until heated through, about 25-35 minutes, till hot and steaming.
Makes 6 servings
My husband adds green chilies to his serving to add a little more spice to his since I am allergic to them.
Number of Servings: 6
Recipe submitted by SparkPeople user LAWOLF2.
Nutritional Info Amount Per Serving
- Calories: 326.0
- Total Fat: 7.1 g
- Cholesterol: 69.3 mg
- Sodium: 887.5 mg
- Total Carbs: 38.5 g
- Dietary Fiber: 3.9 g
- Protein: 25.8 g
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