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
Total TimePrep/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 15x10x1-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.
Nutrition Facts1 each: 412 calories, 16g fat (4g saturated fat), 72mg cholesterol, 675mg sodium, 40g carbohydrate (8g sugars, 2g fiber), 27g protein.
Originally published as Sesame Rice and Teriyaki Salmon in Healthy Cooking August/September 2008