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  • 1 cup uncooked Food Club instant brown rice
  • 1 garlic clove, crushed with press
  • 1 tablespoon less-sodium soy sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon orange juice or dry sherry
  • 1-1/2 teaspoons grated peeled fresh ginger
  • 1 teaspoon Food Club honey
  • 1/4 cup thinly sliced green onions
  • 2 skinless Foley fresh salmon fillets (6 ounces each)
  • 1/4 red bell pepper, thinly sliced
  • 1/4 cup shredded or matchstick-cut carrots
  • 1-1/2 teaspoons sesame seeds


  1. Prepare rice as label directs.
  2. Meanwhile, fill deep, 12-inch sauté pan with 1/4 inch water. Place 9-inch diameter cake rack (or roll up a 20-inch long piece of aluminum foil to form a ring) in pan. Cover pan and heat water to boiling over high heat.
  3. Meanwhile, in 9-inch pie tin, whisk together garlic, soy sauce, sesame oil, juice, ginger and honey until well combined; whisk in 2 tablespoons onions. Place salmon over sauce.
  4. Place pie tin on cake rack (or over foil ring); cover pan and cook over medium heat 6 to 8 minutes or until salmon turns opaque throughout and internal temperature reaches 145°, adding bell pepper and carrot over salmon during last 2 minutes of cooking.
  5. Meanwhile, in small skillet, toast sesame seeds over medium-low heat 3 to 4 minutes or until toasted, stirring frequently.
  6. To serve, carefully remove pie tin from skillet. Place e cup rice on each of 2 dinner plates; top with salmon and vegetables. Pour any sauce in pie tin over salmon; sprinkle with remaining 2 tablespoons onions and toasted sesame seeds.

  • 408 Calories
  • 14g Fat (2g Saturated)
  • 66mg Cholesterol
  • 404mg Sodium
  • 43g Carbohydrates
  • 3g Fiber
  • 27g Protein