Ingredients Jump to Instructions ↓

  1. 2 cups uncooked instant rice

  2. 6 salmon fillets (4 ounces each )

  3. 1/3 cup reduced-calorie pancake syrup

  4. 1/3 cup reduced-sodium teriyaki sauce

  5. 4 green onions, thinly sliced

  6. 1 tablespoon butter

  7. 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry

  8. 1/2 cup reduced-fat sesame ginger salad dressing

Instructions Jump to Ingredients ↑

  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. Bake at 400° for 10-15 minutes or until fish flakes easily with a fork, basting frequently with remaining syrup mixture. 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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