Salmon and Fried Rice

Name: Salmon and Fried Rice
Yield: 4 servings
Ingredients: 1½ cups (375 mL) chicken broth; 6 oz. (175 mL) frozen mixed veggies (about 1 cup/250 mL); 1 cup (250 mL) long grain white rice; 2 green onions, thinly sliced; 2 tbsp (30 mL) soy sauce; 1 tbsp (15 mL) Asian Seasoning Mix; ½ tbsp (7 mL) sesame oil; 2 tbsp (30 mL) honey; 2 tbsp (30 mL) soy sauce; 1 tsp (5 mL) Asian Seasoning Mix; 1 lb. (450 g) salmon, skin removed, about 4 fillets

Prep 10 min

Cook 50 min

Ready in 60 min

Skip the takeout and make this favorite at home! Just a few grocery staples and one pan are all you need to make this impressive dinner.

Ingredients

1½ cups (375 mL) chicken broth
6 oz. (175 mL) frozen mixed veggies (about 1 cup/250 mL)
1 cup (250 mL) long grain white rice
2 green onions, thinly sliced
2 tbsp (30 mL) soy sauce
1 tbsp (15 mL) Asian Seasoning Mix
½ tbsp (7 mL) sesame oil

2 tbsp (30 mL) honey
2 tbsp (30 mL) soy sauce
1 tsp (5 mL) Asian Seasoning Mix
1 lb. (450 g) salmon, skin removed, about 4 fillets

Directions

Preheat the oven to 375°F (190°C).
Combine the rice ingredients in an 8" (20-cm) square pan; stir. Cover the pan with foil and bake for 40 minutes.
Meanwhile, prepare the glaze by combining the honey, soy sauce, and seasoning mix.
Increase the temperature to 450°F (230°C).
Remove the pan from the oven and remove the foil. Stir the rice. Place the salmon fillets on top of the rice and brush with the glaze. Return the pan to the oven and bake, uncovered, for 15–20 minutes, or until the salmon reaches your desired doneness.

Yield:

4 servings

Nutrients per serving:

U.S. nutrients per serving: Calories 490, Total Fat 18 g, Saturated Fat 4 g, Cholesterol 60 mg, Sodium 1,230 mg, Carbohydrate 51 g, Fiber 1 g, Sugars 7 g (includes 4 g added sugar), Protein 30 g 