Here's an Easy Salmon Rice Bake with Pineapple
My favorite food writer slash essayist/poet
Jim Harrison once mentioned in passing (was it in Wolf?
) his baked brown rice casserole with roasted green chiles and sour cream. It's not really a recipe- more like an idea, an imagining so simple, so brilliant, so appetizing, you think, Why haven't I done this before?
Jim Harrison once mentioned in passing (was it in Wolf?) his baked brown rice casserole with roasted green chiles and sour cream. It's not really a recipe- more like an idea, an imagining so simple, so brilliant, so appetizing, you think, Why haven't I done this before?And so I did.
And I added pineapple.
And salmon.
Toss this together and grab a good book while it bakes.
Pineapple Salmon Brown Rice Bake
I've been making various versions of Harrison's homespun combo for years. It's a versatile, easy, toss-together weeknight dish. I season my brown rice by cooking it in broth; and I usually add Old Bay Seasoning. Sometimes chopped chives. This adds a lot of flavor to the rice.For you vegetarian readers, I also make a version with cheddar (or spicy jalapeño Jack) and chopped spinach; just substitute the salmon with a 10-oz. box of frozen spinach, thawed. If you want to add some protein, stir in some cooked white beans or even chick peas.
Ingredients:
2 1/2 - 3 cups cooked short grain brown rice
1 1-lb. cooked wild salmon, skin removed, flaked
3/4 cup chopped roasted green chiles, drained
3/4 cup artichoke hearts, coarsely chopped
1 cup pineapple chunks, unsweetened, with juice
2 scallions (spring onions) sliced
1/2 tsp GF curry powder or cumin, to taste
3/4 cup sour cream- start with less, you can always add more
3/4 cup shredded Cheddar or spicier Pepper Jack cheese
Grated Parmesan or Greek Feta for topping, if desired
Preheat oven to 350 degrees F.
In a mixing bowl, combine the cooked brown rice with salmon, green chiles, artichokes, pineapple, scallion, spices, a half cup sour cream and the shredded cheese; if it needs more moisture, add a little sour cream, a spoonful at a time. When it is the consistency you like, 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. Sprinkle servings with more shredded cheese or Feta.
Serve with a salad of tender baby greens in a citrusy vinaigrette.
Serves about 4.
Instructions:
Preheat oven to 350 degrees F.
In a mixing bowl, combine the cooked brown rice with salmon, green chiles, artichokes, pineapple, scallion, spices, a half cup sour cream and the shredded cheese; if it needs more moisture, add a little sour cream, a spoonful at a time. When it is the consistency you like, 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. Sprinkle servings with more shredded cheese or Feta.
Serve with a salad of tender baby greens in a citrusy vinaigrette.
Serves about 4.
Recipe Source: glutenfreegoddess.net
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Last updated: April 18, 2025
