Santa Fe Salmon w/Fresh Spinach Wild Rice
By linda1949
Ingredients
- 1 1/2 lb. salmon fillets, skin removed, thawed
- 1/4 teaspoon kosher salt
- 1/8 teaspoon pepper
- One 10 oz. can diced tomatoes with lime juice/cilantro, well drained
- 1/2 cup light mayonnaise
- One 6-9 oz. bag fresh spinach leaves
- 1 tablespoon butter
- Two 10 oz. bags frozen pre-cooked brown rice
- 2 tablespoons shredded Parmesan cheese
Details
Servings 4
Cooking time 15mins
Preparation
Step 1
Cut salmon into 4 servings, season with salt and pepper. Wash hands. Preheat large saute pan on medium-high for 1-2 minutes. Combine tomatoes and mayonnaise in medium bowl. Coat both sides of salmon with tomato mixture and place in pan. Wash hands. Add remaining tomato mixture to salmon and cover. Cook 3-5 minutes on each side or until fish is 145 degrees, or opaque and separates easily.
Place spinach and butter in microwave-safe bowl and cover. Microwave on HIGH for 3 minutes or until spinach begins to wilt. Stir in rice and microwave 4 more minutes. Let stand 2 minutes, fluff with fork and then sprinkle with cheese.
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