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Baked Salmon with Tropical Rice


Ingredients

2 tablespoons cracked coriander seed

2 tablespoons cracked coriander seed

1 tablespoon packed brown sugar

1 tablespoon packed brown sugar

1 teaspoon lemon-pepper seasoning

1 teaspoon lemon-pepper seasoning

1 (1 pound) fillet fresh salmon

1 (1 pound) fillet fresh salmon

1 tablespoon melted butter

1 tablespoon melted butter

2 cups cooked white or brown rice

2 cups cooked white or brown rice

1 mango, peeled, pitted and diced

1 mango, peeled, pitted and diced

1 tablespoon finely chopped fresh cilantro

1 tablespoon finely chopped fresh cilantro

1 teaspoon grated fresh lemon peel

1 teaspoon grated fresh lemon peel

Directions

Preheat oven to 450 degrees F (230 degrees C). Lightly grease a shallow 9×13 baking dish.

Preheat oven to 450 degrees F (230 degrees C). Lightly grease a shallow 9×13 baking dish.

Combine the coriander seed, brown sugar, and lemon-pepper seasoning in a small bowl, and blend well.

Combine the coriander seed, brown sugar, and lemon-pepper seasoning in a small bowl, and blend well.

Place the salmon fillet skin side down in the prepared baking dish. Brush top and sides of fillet with the butter. Sprinkle the fish evenly with the coriander spice mixture, gently pressing it into the fish.

Place the salmon fillet skin side down in the prepared baking dish. Brush top and sides of fillet with the butter. Sprinkle the fish evenly with the coriander spice mixture, gently pressing it into the fish.

Stir the mango, cilantro, and lemon peel into the rice. Spoon the rice mixture around the fish in the baking dish.

Stir the mango, cilantro, and lemon peel into the rice. Spoon the rice mixture around the fish in the baking dish.

Bake in preheated oven until fish flakes easily when tested with a fork, 4 to 6 minutes per 1/2 inch thickness. Cut the fish into 4 pieces. Divide rice between 4 serving plates and place the fish on top.

Bake in preheated oven until fish flakes easily when tested with a fork, 4 to 6 minutes per 1/2 inch thickness. Cut the fish into 4 pieces. Divide rice between 4 serving plates and place the fish on top.

Nutrition Facts (per serving)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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