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Orange Salmon and Rice

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By Betty Crocker Kitchens
Updated Sep 7, 2010
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The wild rice mix conveniently cooks in the oven alongside salmon that's been brushed with a marmalade and soy sauce mixture.

Orange Salmon and Rice

  • Prep Time 15 min
  • Total 1 hr 5 min
  • Servings 4
  • Ingredients 8
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Ingredients

  • 1 package (6 oz) original-flavor long grain and wild rice mix
  • 1/4 cup chopped pecans
  • 1 1/2 cups water
  • 1- to 1 1/2-lb salmon fillet
  • 2 tablespoons orange marmalade
  • 2 teaspoons soy sauce
  • 1/4 teaspoon ground ginger
  • 1/4 cup chopped fresh parsley

Instructions

  • Step 
    1
    Heat oven to 400°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray. In baking dish, mix rice, seasoning packet from rice mix, pecans and water.
  • Step 
    2
    Remove skin from salmon with sharp knife. Cut salmon into 4 serving-size pieces. Place salmon on rice mixture. In small bowl, mix marmalade, soy sauce and ginger; brush over salmon. Cover baking dish with foil.
  • Step 
    3
    Bake 40 to 50 minutes or until salmon flakes easily with fork and rice is tender. Sprinkle with parsley.

Nutrition

290 Calories
12g Total Fat
26g Protein
20g Total Carbohydrate
5g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
290
Calories from Fat
110
Total Fat
12g
18%
Saturated Fat
2 1/2g
12%
Trans Fat
0g
Cholesterol
75mg
25%
Sodium
230mg
9%
Potassium
650mg
19%
Total Carbohydrate
20g
7%
Dietary Fiber
1g
5%
Sugars
5g
Protein
26g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
6%
6%
Calcium
2%
2%
Iron
10%
10%
Exchanges:
1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 3 1/2 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.

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