Teriyaki Salmon with Sesame Ginger Rice

“Healthy and fancy.”

2 cups uncooked instant rice

6 salmon fillets

1/3 cup reduced-calorie pancake syrup

1/3 cup reduced-sodium teriyaki sauce

4 green onions, thinly sliced

1 tablespoon butter

1 package (10 oz) frozen chopped spinach, thawed and squeezed dry

1/2 cup reduced fat- sesame ginger salad dressing

1. Cook rice according to package directions. Meanwhile, place salmon fillets in a baking pan coated with cooking spray. Combine syrup and teriyaki sauce; spoon 1/3 cup mixture over fillets.

2. Bake at 400° for 10-15 minutes or until fish flakes easily with a fork, basting frequently with remaining syrup mixture.

3. In a large skillet, saute the onions in butter until tender. Add spinach and cooked rice; saute 2 minutes longer. Stir in dressing; heat through. Serve with salmon.

Ready in 25 minutes. Serves 6.