Teriyaki Salmon with Sesame Ginger Rice

By á-25087

Ingredients

• 2 cups uncooked instant rice
• 6 salmon fillets (4 ounces each)
• 1/3 cup pancake syrup
• 1/3 cup teriyaki sauce
• 4 green onions, thinly sliced
• 1 tablespoon butter
• 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
• 1/2 cup sesame ginger salad dressing
• Sesame ginger salad dressing
• 1 clove garlic
• 1/2 cup reduced-fat mayonnaise
• 1 tablespoon minced fresh ginger
• 1 tablespoon chopped scallions
• 1 1/2 teaspoons rice wine vinegar
• 1 teaspoon soy sauce
• 1 teaspoon sesame oil
• 1/2 teaspoon Dijon mustard
• 1/2 teaspoon honey

Preparation

Step 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.

Sesame ginger salad dressing
Mash the garlic clove and rub the inside of a small bowl with it; discard. Add mayonnaise to the bowl along with ginger, scallions, vinegar, soy sauce, sesame oil, mustard and honey; stir to blend.