Pineapple Salmon Brown Rice Bake

Pineapple salmon rice bake with green chiles
A simple brown rice bake with salmon and pineapple.

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.

Pineapple Salmon Brown Rice Bake

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 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 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
1/2 tsp curry powder or cumin, to taste
1/4 tsp Simply Organic Lemon Pepper, or more to taste
1/2 to 3/4 cup sour cream- start with less, you can always add more
3/4 cup shredded Cheddar or spicy Pepper Jack cheese


Preheat oven to 350 degrees F.

In a mixing bowl, combine the cooked brown rice with salmon, green chiles, artichokes, pineapple, 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.

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

Serves about 4.

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