Teriyaki Salmon with Sesame Ginger Rice |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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This delicious recipe is lower in fat, super-fast and elegant enough for company. It's packed full of vitamins and antioxidants and is good not only for your waistline, but for your heart, too! Katrina Lopes - Lyman, South Carolina Ingredients:
2 cups uncooked instant rice |
6 salmon fillets (4 ounces each) |
1/3 cup reduced-calorie pancake syrup |
1/3 cup reduced-sodium teriyaki sauce |
4 green onions, thinly sliced |
1 tablespoon butter |
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry |
1/2 cup reduced-fat sesame ginger salad dressing |
Directions:
1. Cook rice according to package directions. Meanwhile, place salmon fillets in a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Combine syrup and teriyaki sauce; spoon 1/3 cup mixture over fillets.
2. Bake at 400° for 10-15 minutes or until fish flakes easily with a fork, basting frequently with remaining syrup mixture.
3. In a large skillet, saute onions in butter until tender. Add spinach and cooked rice; saute 2 minutes longer. Stir in dressing; heat through. Serve with salmon. Yield: 6 servings.
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