Ingredients
2 cups uncooked instant rice6 salmon fillets (4 ounces each)1/3 cup reduced-calorie pancake syrup1/3 cup reduced-sodium teriyaki sauce4 green onions, thinly sliced1 tablespoon butter1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry1/2 cup reduced-fat sesame ginger salad dressing
Preparation
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.
