Brown Rice Pineapple Salmon Bake
Nutritional Info
- Servings Per Recipe: 6
- 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
View full nutritional breakdown of Brown Rice Pineapple Salmon Bake calories by ingredient
Number of Servings: 6
Ingredients
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3 cups cooked long grain brown rice
3 - 6 oz cans boneless skinless pink salmon, flaked
14 oz can artichoke hearts in water, coarsely chopped
20 oz can pineapple chunks, unsweetened, with 1/2 juice
1/2 tsp curry powder or cumin, to taste
1/4 tsp Gluten-Free Lemon Pepper, to taste
3/4 cup light sour cream
3/4 cup shredded 2% Mexican Four cheese
6 oz bag fresh spinach
Directions
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.
Member Ratings For This Recipe
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