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Prep Time

Prep Time

15 min

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Total Time

55 min

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Calories per serving


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Ingredients (10)
  • 1 can (20 oz.) DOLE® Pineapple Chunks, drained, juice reserved
  • 2 cups MINUTE® Brown Rice, uncooked
  • 1/2 cup KIKKOMAN® Less Sodium Soy Sauce
  • 1 tbsp. sesame oil
  • 1 tsp. fresh ginger, grated
  • 4 (4 oz. each) salmon filets
  • 1 tbsp. cornstarch
  • 1 tbsp. water
  • (optional) green onions, thinly sliced
  • (optional) black and white sesame seed
  1. 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.
  2. 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.
  3. Combine remaining sauce, cornstarch and water in small saucepan; bring to boil, stirring constantly until sauce thickens. Reduce heat and simmer 2 minutes.
  4. Serve salmon and sauce over pineapple rice. Garnish with green onions and sesame seeds, if desired.