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Teriyaki Salmon with Sesame Ginger Rice

 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 ServingsPrep/Total Time: 20 min.


  • 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


  • 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,

2 of 2

Teriyaki Salmon with Sesame Ginger Rice (continued)

Nutritional 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.