Pineapple Salmon Brown Rice Bake

Easy, simple, delicious. Pineapple Salmon Brown Rice Bake #glutenfree

Home Style Cooking

My favorite food writer 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.

Easy, simple, delicious. Pineapple Salmon Brown Rice Bake #glutenfree

Pineapple Salmon Brown Rice Bake

Recipe posted January 2006.

I've been making various versions of Harrison's fabulous combo ever since. It's a versatile, easy, toss-together weeknight dish. I season my brown rice by cooking it in broth and saffron; and I usually add Old Bay Seasoning. This adds a lot of flavor to the rice.

For you vegetarian readers, I also make a version with cheddar (or spicy jalapeƱo 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 chick peas.


2 1/2 - 3 cups cooked long grain brown rice
1 1-lb. cooked wild salmon steaks, skin removed, flaked
3/4 cup chopped roasted green chiles, drained if canned
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
1/2 to 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 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 with freshly grated Parmesan at the table.

Serve with a salad of tender baby greens in a citrusy vinaigrette.

Serves about 4.

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