Salmon & Spinach Bake

Salmon & Spinach Bake

This is an easy, healthy and delicious dinner!  Elegant enough for guests and easy enough for week-nights.  I’m fussy about what salmon dishes I will eat. . . . . . this is one of them!

1 bag fresh baby spinach

1 package Rice-A-Roni Rice Pilaf – cooked according to directions (you could also use white, brown or yellow rice)

1/2 teaspoon salt

3/4 cup sour cream (reduced-fat okay)

1 egg

3 tablespoons grated Parmesan cheese

1 tablespoon Dijon mustard

1/4 teaspoon black pepper

1 pound salmon fillet

Make rice as instructed on package
Cook rice as instructed on package
  1.  Place spinach in a glass pie plate along with 3 tablespoons water.  Cover with plastic wrap and microwave on HIGH power 3 minutes.  Uncover and drain carefully.
  2.  Coat a 1  1/2 quart baking dish – or 9 x 13 Pyrex baking dish with nonstick cooking spray.
  3.  Heat oven to 350 degrees.
  4. In a large bowl, stir together the rice, spinach and 1/4 teaspoon of the salt.
  5. In a small bowl, whisk together the sour cream, egg, 2 tablespoons of the Parmesan, mustard, remaining 1/4 teaspoon salt and black pepper.
  6. Set aside 2 tablespoons of the sauce.  Combine remaining sauce with the rice-spinach mixture.  Stir until well coated.  Transfer to the prepared casserole, spreading level.
  7. Place salmon skin side up on a cutting board.  Peel off skin, and flip over.  Remove any bones with tweezers.  Slice crosswise at an angle into 1/2-inch thick slices.  Fan slices over the rice mixture.
  8. Thin reserved sauce with 1/2 teaspoon water.  Drizzle over salmon slices.  top with remaining tablespoon Parmesan cheese.  Bake in 350 degree oven for 25 to 30 minutes.
    Ready for the Oven
    Ready for the Oven!

    Let sit at room temperature for five minutes before serving.
    Let sit at room temperature for five minutes before serving.

 

This recipe is from a 2005 Family Circle magazine.



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