Teriyaki Salmon with Sesame Ginger Rice Recipe

Teriyaki Salmon with Sesame Ginger Rice Recipe photo by Taste of Home

Be the first to write a review

Rate recipe

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

This recipe is:

Healthy

Quick

[X]

Rate Teriyaki Salmon with Sesame Ginger Rice Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Teriyaki Salmon with Sesame Ginger Rice Recipe

Prep/Total Time: 20 min.

Yield: 6 Servings

10 10 20

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

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.

Nutritional Facts 1 fillet with 3/4 cup rice equals 412 calories, 16 g fat (4 g saturated fat), 72 mg cholesterol, 675 mg sodium, 40 g carbohydrate, 2 g fiber, 27 g protein.

Originally published as Teriyaki Salmon with Sesame Ginger Rice in Healthy Cooking August/September 2008, p19