Fish

Brown Rice Pineapple Salmon Bake is for Dinner.

Brown Rice Pineapple Salmon Bake takes several minutes to prepare.

Brown Rice Pineapple Salmon Bake takes 35 minutes to cook.

Brown Rice Pineapple Salmon Bake makes 6 servings.

The ingredients for Brown Rice Pineapple Salmon Bake are:

3 cups cooked long grain brown rice
3 - 6 oz cans boneless skinless pink salmon, flaked
14 oz can artichoke hearts in water, coarsely chopped
20 oz can pineapple chunks, unsweetened, with 1/2 juice
1/2 tsp curry powder or cumin, to taste
1/4 tsp Gluten-Free Lemon Pepper, to taste
3/4 cup light sour cream
3/4 cup shredded 2% Mexican Four cheese
6 oz bag fresh spinach

Here is how you make Brown Rice Pineapple Salmon Bake:

Preheat oven to 350 degrees F.In a mixing bowl, combine the cooked brown rice with salmon, artichokes, pineapple, spices, sour cream, spinach and the shredded cheese. Spoon the mixture into an oiled casserole or baking dish.Cover and bake in a preheated 350 degree oven until heated through, about 25-35 minutes, till hot and steaming.Makes 6 servingsMy husband adds green chilies to his serving to add a little more spice to his since I am allergic to them.Number of Servings: 6Recipe submitted by SparkPeople user LAWOLF2.

The nutritional information for Brown Rice Pineapple Salmon Bake is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 326.0

• Total Fat: 7.1 g
• Cholesterol: 69.3 mg
• Sodium: 887.5 mg
• Total Carbs: 38.5 g
• Dietary Fiber: 3.9 g
• Protein: 25.8 g

The dietary needs meet for Brown Rice Pineapple Salmon Bake is Gluten Free