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Keeping salmon in your freezer means you always have something on hand for dinner, and—bonus!—you can cook it from frozen as we do here.

EatingWell.com, April 2022


Credit: Charlotte and Johnny Autry

Recipe Summary

25 mins
55 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 425°F.

  • Bring water and rice to a boil in a small saucepan over high heat. Reduce heat to low, cover and cook until tender, about 40 minutes. Fluff the rice and immediately stir in pickled ginger liquid and 1/8 teaspoon salt.

  • Meanwhile, season salmon with the remaining 1/8 teaspoon salt and pepper and place in a 9-by-13-inch baking dish. Cover with foil and bake for 18 minutes. Uncover and bake until the fish flakes easily with a fork, 5 to 10 minutes more, depending on thickness.

  • Cook edamame in the microwave according to package instructions.

  • Mix mayonnaise and chile-garlic sauce in a small bowl.

  • Serve the salmon with the rice, edamame, mayonnaise mixture, nori and avocado. Garnish with scallions, pickled ginger and sesame seeds, if desired.

Nutrition Facts

4 oz. salmon, 1/3 cup each rice & edamame, 1 Tbsp. sauce & 1 nori sheet
501 calories; protein 39g; carbohydrates 29g; dietary fiber 8g; sugars 2g; fat 27g; saturated fat 4g; mono fat 10g; poly fat 9g; cholesterol 72mg; vitamin a iu 464IU; vitamin b3 niacin 11mg; vitamin b12 6mcg; vitamin c 15mg; vitamin d iu 544IU; vitamin e iu 5IU; folate 276mg; vitamin k 56mg; sodium 476mg; calcium 109mg; iron 3mg; magnesium 99mg; phosphorus 533mg; potassium 1123mg; zinc 2mg; omega 3 fatty acid 2g; omega 6 fatty acid 6g; niacin equivalents 18mg; selenium 46mcg.