What fun it is to prepare heavenly salmon with only a few ingredients! The sesame ginger dressing serves as a glaze and also boosts the flavor of the rice.
—Naylet LaRochelle, Miami, FL
Takes: 25 min. • Makes: 4 servings
4 salmon fillets (6 oz. each)
5 Tbsp. reduced-fat sesame ginger salad dressing, divided
RICE
1/3 cup shredded carrot
4 green onions, chopped, divided
1 1/2 cups instant brown rice
1 1/2 cups water
1/3 cup reduced-fat sesame ginger salad dressing
1. Preheat oven to 400°. Place fillets on a foil-lined baking sheet; brush with 3 Tbsp. of the salad dressing. Bake, uncovered, for 10-12 minutes or until the fish just begins to flake easily with a fork. Brush fillets with remaining salad dressing.
2. Meanwhile, place a large saucepan coated with cooking spray over medium heat. Add the carrot and half of the green onion; cook and stir 2-3 minutes or until crisp-tender. Add rice and water; bring to a boil. Reduce heat; simmer, covered, for 5 minutes.
3. Remove from heat; stir in the salad dressing. Let stand, covered, 5 minutes or until liquid is absorbed and rice is tender. Fluff with a fork; serve with the salmon. Sprinkle with remaining green onions.
Per serving: 1 fillet with 1/2 cup rice mixture equals 446 cal., 19g fat (3g sat. fat), 85mg chol., 605mg sodium, 34g carb. (6g sugars, 2g fiber), 32g pro. Diabetic Exchanges: 2 starch, 5 lean meat, 2 fat.
GOES GREAT WITH
Turn to for the recipe for Apple Maple Pecan Salad—a tasty addition to this salmon entree.
Overcooked fish can lose its flavor and become tough. Check for doneness by sticking a fork, at an angle, into the thickest portion of the fish and gently parting the meat. When it’s opaque and flakes into sections, it’s done cooking.