Ginger Salmon With Brown Rice

• 4 salmon fillets (6 ounces each)
• 5 tablespoons reduced-fat sesame ginger salad dressing, divided
• 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 400u0b0. Place fillets on a foil-lined
2. ; brush with 3 tablespoons salad dressing. Bake, uncovered, 10-12 minutes or until fish just begins to flake easily with a fork. Brush with remaining salad dressing.
3. Meanwhile, place a large saucepan coated with cooking spray over medium heat. Add 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, 5 minutes.
4. Remove from heat; stir in salad dressing. Let stand, covered, 5 minutes or until liquid is absorbed and rice is tender. Fluff with a fork; serve with salmon. Sprinkle with remaining green onions.

salmon, sesame ginger salad dressing, shredded carrot, green onions, instant brown rice, water, sesame ginger salad dressing

Taken from www.tasteofhome.com/recipes/ginger-salmon-with-brown-rice/ (may not work)