Soy Glazed Salmon with Pineapple Rice

Post date: Dec 30, 2014 8:07:13 PM

1 (20 oz.) can pineapple chunks, drained and juice reserved

2 cups brown rice, uncooked

1/2 cup gluten free soy sauce

1 Tbsp. sesame oil

1 Tbsp. fresh ginger root, grated

4 (4 oz. each) salmon fillets

1 Tbsp. cornstarch

1 Tbsp. water

Green onions, thinly sliced, optional

Black sesame seeds, optional

White sesame seeds, optional

Directions:

Preheat oven to 400 degrees. Line a 13x9 inch baking pan with aluminum foil; coat foil with non-stick cooking spray. Chop pineapple chunks, set aside. Prepare rice according to package directions; stir in chopped pineapple. Combine reserved pineapple juice, soy sauce, sesame oil and ginger in a medium bowl.; place salmon filets with sauce. Bake 10 minutes, or until desired doneness. Combine remaining sauce, cornstarch and water in a small saucepan; bring to a boil, stirring constantly until sauce thickens. Reduce heat and simmer 2 minutes. Serve salmon and sauce over pineapple rice. Garnish with green onions and sesame seeds, if desired. (Serves 4)