READY IN 35 mins

Orange Salmon with Rice

Read Reviews (9)

"Salmon fillets with Asian flavors." — L. Britten

Directions

Bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Meanwhile, season salmon fillets with salt and pepper.
Spray a large skillet with cooking spray and heat over medium-high heat. Place salmon fillets into the skillet and cook until golden, about 3 minutes on each side. Cover and reduce heat to medium and continue cooking until the salmon flakes easily with a fork, 2 to 3 minutes longer. Remove salmon from the skillet and set aside. Stir orange juice and soy sauce into the same skillet. Cook on high heat until slightly thickened, 1 to 2 minutes. Remove from heat and stir in the sesame oil. Spoon sauce over the salmon and serve with rice.

Kitchen-Friendly View

PREP 5 mins
COOK 30 mins
READY IN 35 mins

Reviews More Reviews

Most Helpful Positive Review

Dec 16, 2009

I'm a salmon lover & always looking for new sauces and this was very good. I made it as L. Britten wrote it. The sauce was perfect and didn't overwhelm the flavor of the salmon. I used basmati rice & it lended well to the great flavors. This is a keeper!

—Jan

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Most Helpful Critical Review

Dec 14, 2009

The dish came out delicious, however I had to add a few modifications. First I increase the oj to about half a cup since I had large fillets, in addition I used perhaps 3 tablespoons of soy sauce. I also added some orange marmalade to give it extra sweetness. Aside from that my family enjoyed the salmon.

—FleurSweetLoves

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10 Ratings

Jan 18, 2010

Had some slices of Alaska salmon[from Alaska] and saw this recipe and gave it a try.Liked it very much but when making it the next time will not put any salt on it it gets enough salt from the soy sauce.Maybe put more orange juice in it.I also used the zest from the orange which gave it more orange flavor

—charlotte

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Jan 27, 2010

I added more juice to overcome the salt of the soy(low sodium!) It still wasn't good

—merryum

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Jan 11, 2010

I followed the recipe exactly and found the soy sauce overpowered everything. I didn't taste the orange juice. I didn't taste the salmon. Just soy sauce.

—Leonda58

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Oct 06, 2010

I added extra OJ and still wasn't a fan of this dish. There are better salmon dishes that feature OJ on this site.

—SP2B

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Mar 25, 2010

I used this idea and fiddled with it. I had some white soy that was really salty so used 2 T with about 3/4ish cup OJ. Swapped white rice for a whole grain blend. Made a nice light and refreshing meal.

—PAMELA D. aPROpos of nothing

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Dec 18, 2009

I just made this tonight and it is absolutely delicious!

—Cactaur

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Nutrition

Calories
632 kcal
32%

Carbohydrates
78.3 g
25%

Cholesterol
84 mg
28%

Fat
17.3 g
27%

Fiber
1.5 g
6%

Protein
36.5 g
73%

Sodium
1594 mg
64%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Orange Salmon with Rice

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 632
Calories from Fat: 156

% Daily Value *
Total Fat 17.3g 27 %
Saturated Fat 3.4g 17 %
Cholesterol 84mg 28 %
Sodium 1594mg 64 %
Potassium 723mg 20 %
Total Carbohydrates 78.3g 25 %
Dietary Fiber 1.5g 6 %
Protein 36.5g 73 %
Sugars 2.5g
Vitamin A 2 %
Vitamin C 29 %
Calcium 7 %
Iron 50 %
Thiamin 105 %
Niacin 170 %
Vitamin B6 69 %
Magnesium 28 %
Folate 145 %

* 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.