Leave bland, overcooked salmon in the past with this quick, simple and perfectly marinated baked salmon and rice dish.
Prepare rice according to package directions. Preheat oven to 375ºF.
Meanwhile, whisk honey, orange juice, soy sauce, garlic and ginger together in a small bowl. Reserve 2/3 cup of the marinade. Place the remaining marinade into a zippered plastic bag along with the salmon fillets and refrigerate for 15 minutes.
Remove salmon fillets from marinade and place them on an aluminum foil-lined baking pan. Bake for 10-15 minutes, or until the salmon flakes easily with a fork.
Meanwhile, add reserved marinade to a small saucepan and simmer over medium-high heat for 5 minutes, or until syrupy.
Heat oil in a medium skillet over medium heat. Sauté red bell pepper for 2 minutes. Add peppers to cooked rice.
Remove salmon from oven and serve over rice. Top with sauce and garnish with green onions.