BBQ Salmon with Garlicky Rice - Kraft Recipes Top
Comida Kraft
Recipe Box

BBQ Salmon with Garlicky Rice

Prep Time
15
hr.
Total Time
25
hr.
Servings

4 servings

Brush salmon fillets with sweet and tangy BBQ sauce and serve on a bed of garlicky white rice in this quick-to-prep dinnertime dish.

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What You Need

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Make It

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  • Bring first 4 ingredients to boil in saucepan; cover. Simmer on medium-low heat 10 min.
  • Meanwhile, reserve 1 Tbsp. barbecue sauce for later use. Brush fish with half the remaining barbecue sauce; place, sauce sides down, in large nonstick skillet; cook on medium-high heat 2 min., turning after 1 min. and brushing with remaining barbecue sauce.
  • Remove fish from skillet. Carefully spoon rice mixture into skillet; top with fish. Cover; simmer on medium-low heat 10 min. or until fish flakes with fork and rice is tender. Brush fish with reserved barbecue sauce. Remove from heat. Let stand, covered, 5 min.

Serving Suggestion

Serve with steamed broccoli.

Servings

  • 4 servings

Healthy Living

  • Low fat
  • Generally Nutritious
  • Low sodium
  • Diabetes Center

Nutrition Bonus

Want to add more fish to your diet? Try this flavorful low-fat, low-sodium main dish that's made extra special with the tangy barbecue sauce glaze.

Nutritional Information

Serving Size 4 servings
AMOUNT PER SERVING
Calories 360
Total fat 8g
Saturated fat 2g
Cholesterol 55mg
Sodium 370mg
Carbohydrate 43g
Sugars 5g
Protein 26g
% Daily Value
Vitamin A 6 %DV
Vitamin C 4 %DV
Calcium 4 %DV
Iron 15 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from The rice is what makes this recipe terrific. The rice is what makes this recipe terrific. I used instant brown rice. My husband and I both thought this meal was great.
Date published: 2015-04-22
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