4.8/5
(8 Votes)
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.
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