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

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.

   

   

This recipe is from a 2005 Family Circle magazine.