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Salmon Over Spinach With Rice
Recipes
Salmon Over Spinach With Rice

Ingredients

  • 2 cups water
  • 3 tablespoons butter, divided
  • 1 cup long grain white rice
  • 1 ½ pounds salmon fillets (ask for skin to be removed)
  • 3 tablespoons teriyaki sauce
  • 2 shallots (rinsed)
  • 4 ounces fresh pre-sliced mushrooms (rinsed)
  • 10 ounces fresh spinach
  • ½ teaspoon salt
  • ⅛ teaspoon pepper

Steps

  1. Place water and 1 tablespoon of the butter in medium saucepan; cover and bring to boil on high for rice.
  2. Stir rice into boiling water; cover and reduce to low. Cook 20-25 minutes, without stirring, or until rice is tender and water is absorbed.
  3. Preheat large sauté pan on medium-high 2-3 minutes. Cut salmon into 4 portions, removing any darker sections; wash hands. Place 1 tablespoon of the butter in pan; swirl to coat. Add salmon (wash hands); brush with half of the teriyaki sauce and cook 5 minutes. Meanwhile, peel shallots and chop finely; set aside.
  4. Turn salmon and brush with remaining teriyaki sauce. Cook 5-7 more minutes or until flesh is opaque and separates easily with a fork. Remove fish from pan; cover to keep warm.
  5. Place remaining 1 tablespoon butter in same pan; swirl to coat. Add shallots and mushrooms. Cook 2-3 minutes, stirring often, or until mushrooms begin to soften.
  6. Add spinach, salt, and pepper; cook 3-4 minutes, stirring often, or just until spinach wilts. Serve salmon over spinach mixture. Fluff rice with fork and serve.

Amount per ¼ recipe serving: Calories 590, Total Fat 27g, Chol 125mg, Sodium 1040mg, Total Carb 44g, Fiber 3g, Calc 10%, Vitamin A 140%, Vitamin C 45%, Iron 30%