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Teriyaki Salmon with Sesame Ginger Rice Recipe
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Teriyaki Salmon with Sesame Ginger Rice Recipe

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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
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 6 servings

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

Nutritional Facts

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

Directions

  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.
  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. Yield: 6 servings.
Originally published as Teriyaki Salmon with Sesame Ginger Rice in Healthy Cooking August/September 2008, p19

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.


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Igraine32
Reviewed Feb. 21, 2014

"Delicious"

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