This is so easy and quick, yet everyone thinks that I made a gourmet dinner!
6-oz. pkg. baby spinach, cooked, well-drained and shredded
1-3/4 c. prepared rice
1/2 t. salt, divided
3/4 c. sour cream
1 egg
3 T. grated Parmesan & Romano cheese, divided
1 T. Dijon mustard
1/4 t. pepper
1 lb. boneless, skinless salmon filet, sliced 1/2-inch thick on the diagonal
1/2 t. water
Combine spinach, rice and 1/4 teaspoon salt in a large bowl; set aside. Whisk together sour cream, egg, 2 tablespoons cheese, mustard, remaining salt and pepper in a small bowl. Add all except 4 tablespoons to rice mixture and stir to coat. Place in a greased 1-1/2 quart baking dish; top with salmon. Set aside. Add water to remaining sour cream mixture; mix well and drizzle over salmon. Top with remaining cheese. Bake at 350 degrees for 30 minutes. Let stand 5 minutes before serving. Serves 4.
To keep fish its freshest, put it into a tightly sealed plastic zipping bag, then place inside a bowl filled with ice. Refrigerate and use within a day or two.