Pineapple rice compliments this soy glazed salmon nicely.
1 can (20 oz.) DOLE Pineapple Chunks, drained and juice reserved2 cups MINUTE Brown Rice, uncooked
Preheat oven to 400°F. Line a 13x9 baking pan with aluminum foil; spray foil with cooking spray. Chop pineapple chunks, set aside. Prepare rice according to package directions; stir in chopped pineapple.
reserved pineapple juice1/2 cup KIKKOMAN Reduced Sodium Soy Sauce1 tbsp. sesame oil1 tsp. fresh grated ginger4 (4 oz. ea.) salmon filets
Combine reserved pineapple juice, soy sauce, sesame oil and ginger in a medium bowl; place salmon filets on prepared baking pan. Brush filets with sauce. Bake 10 minutes, or until desired doneness.
remaining sauce1 tbsp. cornstarch1 tbsp. water
Combine remaining sauce, cornstarch and water in small saucepan; bring to boil, stirring constantly until sauce thickens. Reduce heat and simmer 2 minutes.
green onions, thinly sliced, optionalblack & white sesame seeds, optional
Serve salmon and sauce over pineapple rice. Garnish with green onions and sesame seeds, if desired.
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