Easy Citrus Salmon & Rice
Introduction
Not only does this recipe have only six simple ingredients, but it also requires almost no cleanup! Cooking in parchment seals in flavor and moisture without any added fat.
Ingredients
16 ounces salmon, cut into four 4-ounce portions
1/4 teaspoon black or white pepper
4 cups spinach
4 medium shallots or 1 small yellow onion, sliced
1 cup mandarin oranges packed in light juice*
2 cups prepared brown rice
* or 2 oranges, segmented and chopped, juice reserved
1/4 teaspoon black or white pepper
4 cups spinach
4 medium shallots or 1 small yellow onion, sliced
1 cup mandarin oranges packed in light juice*
2 cups prepared brown rice
* or 2 oranges, segmented and chopped, juice reserved
Directions
Preheat the oven to 375 degrees.
Line a baking sheet with aluminum foil. (This will catch any spills.)
Tear off four sheets of parchment paper approximate 18 inches long. Fold up each of the four sides so the orange juice doesn't leak.
Place a portion of salmon in the center of each piece of parchment.
Working with one packet at a time, top each piece of salmon with a pinch of pepper, 1 cup spinach and 1/4 cup oranges with juice.
Fold up the shorter sides, then the longer ones, and tightly roll the paper down, leaving very little extra space inside the packet. Repeat with the remaining packets.
Bake 18-20 minutes, until the fish is opaque and flakes easily. Remove from oven. Serve with brown rice.
Serving Size: Makes 4 servings; 3 ounces salmon, 1 cup spinach, 1/4 cup oranges, 1/2 cup prepared rice
Line a baking sheet with aluminum foil. (This will catch any spills.)
Tear off four sheets of parchment paper approximate 18 inches long. Fold up each of the four sides so the orange juice doesn't leak.
Place a portion of salmon in the center of each piece of parchment.
Working with one packet at a time, top each piece of salmon with a pinch of pepper, 1 cup spinach and 1/4 cup oranges with juice.
Fold up the shorter sides, then the longer ones, and tightly roll the paper down, leaving very little extra space inside the packet. Repeat with the remaining packets.
Bake 18-20 minutes, until the fish is opaque and flakes easily. Remove from oven. Serve with brown rice.
Serving Size: Makes 4 servings; 3 ounces salmon, 1 cup spinach, 1/4 cup oranges, 1/2 cup prepared rice
Number of Servings: 4
Related Recipes
-
Orange-Miso Grilled Salmon
-
Shrimp Scampi
-
Shrimp Scampi for Garlic Lovers
-
Simply Bake Tilapia with Roasted Vegetables from Gorton's®
-
Pan-Seared Tuna with Olive-Wine Sauce
-
Miso Caper Glazed Salmon
-
Not-Fried Shrimp with Japanese Cocktail Sauce
-
Classic Grilled Salmon Burgers with Sesame Ginger Slaw from Gorton's®
-
Shrimp Pad Thai
-
Seared Cod with Peach-Mango Salsa