Save on Pinterest

Teriyaki Salmon with Sesame Ginger Rice

Total Time

Prep/Total Time: 20 min.

Makes

6 servings

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 15x10x1-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.

Nutrition Facts

1 each: 412 calories, 16g fat (4g saturated fat), 72mg cholesterol, 675mg sodium, 40g carbohydrate (8g sugars, 2g fiber), 27g protein.

Recommended Video