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Teriyaki Salmon with Sesame Ginger Rice
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
6 Servings
Prep/Total Time: 20 min.
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.
Nutrition Facts:
1 fillet with 3/4 cup rice equals 412 calories,
© Taste of Home 2013
2 of 2
Teriyaki Salmon with Sesame Ginger Rice
(continued)
Nutrition Facts:
16 g fat (4 g saturated fat), 72 mg cholesterol, 675 mg sodium, 40 g carbohydrate, 2 g fiber, 27 g protein.
Wine:
Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as
Chardonnay
or
Viognier
.
© Taste of Home 2013