Salmon and Brown Rice


  • ½ cup short-grain brown rice
  • 1 tsp. butter
  • ¼ cup fresh pineapple, chopped and drained
  • ¼ cup fresh basil leaves, cut into thin strips

Wet Rub:

  • 1 tsp. soy sauce
  • ½ tsp. honey
  • ½ tsp. fresh ginger, grated
  • ½ tsp. crushed red pepper
  • ½ tsp. black strap molasses
  • 1 tbsp. olive oil
  • 2 tbsp. toasted sesame oil
  • 1 tsp. freshly ground black pepper
  • Pinch of salt


  • Two 3-oz. wild salmon fillets
  • 1 tbsp. olive oil
  • ¼ cup chives, finely chopped


Preheat oven to 375°. Add rice to 1 cup boiling water; reduce to simmer. Cover and cook approximately 20-30 minutes or until all water is absorbed and rice is tender. Remove from heat; gently stir in butter, pineapple and basil. Cover and set aside. In a small bowl, combine all wet rub ingredients except black pepper. Wash salmon and pat dry. Glaze top of fish liberally with wet rub; dust with black pepper. Heat olive oil in medium skillet on medium-high heat. Place salmon, skin side down, in skillet and cook approximately 3-4 minutes or until skin turns crisp. Place skillet in preheated oven for 6-8 minutes or to desired doneness. Serve rice and salmon on a plate; garnish with chives.

Tip: Salmon is a great way to get your Omega-3 fatty acids, and it’s delicious too!

Nutrition Facts:

Serving size: ½ recipe; Calories: 469; Fiber: 5g; Protein: 26g.


Written by Renew Life

At Renew Life, we believe a healthy gut is a happy gut. For nearly two decades we have been formulating superior quality digestive care supplements to help people achieve optimal health from the inside out.* We proudly stand behind the quality, purity, and potency of every product we make. Sign up for our emails to receive new product announcements, company news, and exclusive offers!