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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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This recipe came from my grandparents, who got it from Good Housekeeping magazine. I have not yet tried it, but we have a freezer full of salmon, so I plan to try it soon! Ingredients:
1 (6 ounce) bag baby spinach |
1 (8 7/8 ounce) package fully cooked brown rice |
1/2 teaspoon salt |
3/4 cup nonfat yogurt, plain |
1/4 cup egg substitute |
3 tablespoons grated parmesan cheese |
1 tablespoon dijon mustard |
1/4 teaspoon black pepper |
1 lb salmon fillet |
Directions:
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 backing dish with nonstick cooking spray.
3. Heat oven to 350 degrees.
4. In a large bowl, stir together the contents of the rice packet, spinach and 1/4 teaspoon of the salt.
5. In a small bowl or measuring cup, whisk together the yogurt, egg substitute, 2 tablespoons of the Parmesan cheese, mustard, remaining 1/4 teaspoon salt, and black pepper.
6. Set aside 2 tablespoons of the sauce; Combine remaining sauce (a generous 3/4 cup) with the rice-spinach mixture; Stir until well-coated.
7. Place salmon, skin side up, on a cutting board; Peel off skin and flip over; Remove any bones with tweezers.
8. Slice salmon crosswise at an angle into 1/2 inch thick slices and fan slices over the rice mixture.
9. Thin reserved sauce with 1/2 teaspoon water and drizzle over salmon slices.
10. Top with remaining tablespoon Parmesan cheese.
11. Bake in 350 degree oven for 25 to 30 minutes, or until casserole registers 150 degrees on an instant-read thermometer.
12. Let stand 5 minutes at room temperature before serving.
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