Orange-Glazed Salmon with Broccoli RiceOrange-Glazed Salmon with Broccoli Rice
Orange-Glazed Salmon with Broccoli Rice
Orange-Glazed Salmon with Broccoli Rice
Salmon with a zesty orange glaze pairs perfectly with a side of broccoli rice for a fresh, light meal your family will love.
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Recipe - Downers Grove, IL
Orange-Glazed Salmon with Broccoli Rice
Orange-Glazed Salmon with Broccoli Rice
Prep Time30 Minutes
Servings4
Cook Time5 Minutes
svg/info/recipe-caloriesCreated with Sketch.Calories327
Ingredients
1 lb. fresh salmon fillet, ½ to ¾ inch thick
2/3 cup fat-free Asian sesame-ginger salad dressing
1 Tbsp. grated orange zest
1/3 cup fresh orange juice
1 cup water
2 tsp. Fresh Thyme extra-virgin olive oil
¼ tsp. Fresh Thyme fine sea salt
2/3 cup uncooked jasmine rice
1 cup bite-size broccoli florets
Orange slices, for garnish
Fresh basil, for garnish
Directions
  1. Preheat oven to 425°F.
  2. Place salmon in a large resealable bag. In a small bowl, whisk together salad dressing, orange zest, and juice. Pour 2/3 cup of the mixture over salmon. Set remaining marinade aside. Close bag; turn bag to coat. Marinate at room temperature for 15 minutes, turning bag occasionally.
  3. Meanwhile, in a medium saucepan, bring water, oil, and salt just to boiling. Add rice; return to boiling. Reduce heat to low. Cover and cook for 10 minutes. Add broccoli. Cook, covered, for 5 minutes or until rice is tender and broccoli is crisp-tender. Remove from heat. Fluff with fork to combine.
  4. Remove salmon from marinade; discard marinade in bag. On a rack in a large rimmed baking pan, place salmon skin side down. Turn under thin ends of salmon to make an even thickness. Bake for 3 minutes. Brush with some of the reserved marinade. Continue baking for 2 to 6 minutes or until salmon flakes easily with a fork.
  5. Transfer salmon to a platter. Brush with reserved marinade. Garnish with orange slices and basil, if desired. Serve with the broccoli rice.
Nutritional Information

Each serving contains: 327 calories, 9 g fat, 1 g saturated fat, 0 g trans fat, 62 mg cholesterol, 348 mg sodium, 30 g carbohydrates, 1 g fiber, 7 g sugar, 26 g protein. Daily values: 4% vitamin A, 29% vitamin C, 2% calcium, 8% iron.

30 minutes
Prep Time
5 minutes
Cook Time
4
Servings
svg/info/recipe-caloriesCreated with Sketch.
327
Calories

Shop Ingredients

Makes 4 servings
1 lb. fresh salmon fillet, ½ to ¾ inch thick
Pier 33 Coho Salmon Fillet
Pier 33 Coho Salmon Fillet - 1 Pound
$11.99 avg/ea$11.99/lb
2/3 cup fat-free Asian sesame-ginger salad dressing
Fresh Thyme Organic Asian Lemon Sesame Ginger Dressing
Fresh Thyme Organic Asian Lemon Sesame Ginger Dressing - 12 Ounce
$3.99$0.33/oz
1 Tbsp. grated orange zest
Navel Oranges Bag
Navel Oranges Bag - 3 Pound
$3.99$1.33/lb
1/3 cup fresh orange juice
Fresh Thyme 100% Pure Pulp Free Orange Juice With Calcium
Fresh Thyme 100% Pure Pulp Free Orange Juice With Calcium - 52 Fluid ounce
$3.69$0.07/fl oz
1 cup water
Not Available
2 tsp. Fresh Thyme extra-virgin olive oil
Fresh Thyme Extra Virgin Olive Oil Spray
Fresh Thyme Extra Virgin Olive Oil Spray - 5 Fluid ounce
$5.99$1.20/fl oz
¼ tsp. Fresh Thyme fine sea salt
Fresh Thyme Fine Sea Salt
Fresh Thyme Fine Sea Salt - 26.5 Ounce
$2.79$0.11/oz
2/3 cup uncooked jasmine rice
Ralston Family Farms Jasmine White Rice
Ralston Family Farms Jasmine White Rice - 24 Ounce
$4.99$0.21/oz
1 cup bite-size broccoli florets
Fresh Thyme Broccoli Florets
Fresh Thyme Broccoli Florets - 10 Ounce
$2.49$0.25/oz
Orange slices, for garnish
Cara Cara Oranges
Cara Cara Oranges - 0.8 Pound
$0.79 avg/ea$0.99/lb
Fresh basil, for garnish
Fresh Thyme Organic Basil
Fresh Thyme Organic Basil - 2 Ounce
$3.99$2.00/oz

Nutritional Information

Each serving contains: 327 calories, 9 g fat, 1 g saturated fat, 0 g trans fat, 62 mg cholesterol, 348 mg sodium, 30 g carbohydrates, 1 g fiber, 7 g sugar, 26 g protein. Daily values: 4% vitamin A, 29% vitamin C, 2% calcium, 8% iron.

Directions

  1. Preheat oven to 425°F.
  2. Place salmon in a large resealable bag. In a small bowl, whisk together salad dressing, orange zest, and juice. Pour 2/3 cup of the mixture over salmon. Set remaining marinade aside. Close bag; turn bag to coat. Marinate at room temperature for 15 minutes, turning bag occasionally.
  3. Meanwhile, in a medium saucepan, bring water, oil, and salt just to boiling. Add rice; return to boiling. Reduce heat to low. Cover and cook for 10 minutes. Add broccoli. Cook, covered, for 5 minutes or until rice is tender and broccoli is crisp-tender. Remove from heat. Fluff with fork to combine.
  4. Remove salmon from marinade; discard marinade in bag. On a rack in a large rimmed baking pan, place salmon skin side down. Turn under thin ends of salmon to make an even thickness. Bake for 3 minutes. Brush with some of the reserved marinade. Continue baking for 2 to 6 minutes or until salmon flakes easily with a fork.
  5. Transfer salmon to a platter. Brush with reserved marinade. Garnish with orange slices and basil, if desired. Serve with the broccoli rice.