Salmon Basmati Rice Bake Recipe

Name: Salmon Basmati Rice Bake
Yield: 4 servings
Cuisine: American
Ingredients: 1 (12 ounce) bag Baby Spinach; 3 cups cooked basmati rice or 3 cups long grain white rice; 1 teaspoon salt; 1 teaspoon black pepper; 3 green onions, chopped; 1 teaspoon unsalted butter; 2 tablespoons extra virgin olive oil; 1 cup fat free sour cream; 1/2 cup light mayonnaise; 1/4 cup Egg Beaters egg substitute; 1/2 cup grated parmesan cheese, divided; 2 tablespoons Dijon mustard; 1 lb salmon fillet; nonstick cooking spray or 1 teaspoon olive oil

Servings: persons

1 (12 ounce) bag Baby Spinach
3 cups cooked basmati rice or 3 cups long grain white rice
1 teaspoon salt
1 teaspoon black pepper
3 green onions, chopped
1 teaspoon unsalted butter
2 tablespoons extra virgin olive oil
1 cup fat free sour cream
1/2 cup light mayonnaise
1/4 cup Egg Beaters egg substitute
1/2 cup grated parmesan cheese, divided
2 tablespoons Dijon mustard
1 lb salmon fillet
nonstick cooking spray or 1 teaspoon olive oil

1
preheat oven to 350.
2
In a large skillet over medium heat,add butter and oil. Once butter is melted add onion and garlic. Saute until vegetables are softened.
3
Add baby spinach to onion mixture,sook until spinach is wilted and glossy.
4
In a large mixing bowl,mix your salt pepper,sour cream,mayo,mustard,1/4 cup parmesan cheese.Set aside 1/2 cup of the sour cream mixture.
5
Mix in rice,and spinach mixture,add your egg beaters,and mix well.
6
Grease a large baking dish with cooking spray,or olive oil. Spoon in all of your rice mixture. Place salmon on top ,and cover with 1/2 cup of the sour cream mixture.Sprinkle the remaining cheese over sour cream mixture.
7
Bake at 350 for 25-30 minutes,or until fish flakes apart.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 (12 ounce) bag Baby Spinach, 3 cups cooked basmati rice or 3 cups long grain white rice, 1 teaspoon salt, 1 teaspoon black pepper, and more.

Yes, Salmon Basmati Rice Bake falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Salmon Basmati Rice Bake

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