Average: 5 (1 vote)
Active time
15 minutes
Total time
35 minutes
4 servings

3 cups (585g) cooked brown rice

¼ cup (40g) golden raisins

1 teaspoon grated orange zest

½ teaspoon salt

¼ teaspoon pepper

4 salmon fillets (6 ounces/170g each), skin removed

1 medium fresh fennel bulb, trimmed, cored and thinly sliced crosswise

1 small red onion, thinly sliced in 8 rounds

Juice of 1 orange

2 tablespoons olive oil

  1. Preheat broiler.
  2. Combine rice, raisins, orange zest, ½ teaspoon salt and ¼ teaspoon pepper in medium bowl.
  3. Place 4 sheets of foil (12” x 12”) on large baking sheet.
  4. Spoon equal amounts of rice mixture in center of each sheet. Top rice with salmon; sprinkle lightly with additional salt and pepper.
  5. Top salmon with equal amounts of fennel and arrange onion slices over fennel. Squeeze juice from one orange evenly over all and drizzle with oil.
  6. Wrap foil over contents and pinch ends tightly to form individual packets; broil 6 to 7 inches from heat source 20 minutes or until salmon is opaque in center.


David Dahlman — 2007 “Rice to the Rescue!” Recipe Contest Winner. Courtesy of USA Rice Federation.


Calories — 600
Total Fat — 27g
Cholesterol — 100mg
Sodium — 430mg
Total Carbohydrate — 50g
Dietary Fiber — 5g
Protein — 39g.

Yield: 4 servings

How'd it Taste?

I skipped the fennel and didn't pull the skin off the salmon initially. Turned out great!

Review this Recipe