Teriyaki Salmon With Sesame Ginger Rice

• 2 cups uncooked instant rice
• 6 salmon fillets (4 ounces each)
• 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 ounces) 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 15x10x1-in. baking pan coated with cooking spray. Combine syrup and teriyaki sauce; spoon 1/3 cup mixture over fillets.
2. Bake at 400u0b0 for 10-15 minutes or until fish flakes easily with a fork, basting frequently with remaining syrup mixture.
3. In a large skillet, saute onions in butter until tender. Add spinach and cooked rice; saute 2 minutes longer. Stir in dressing; heat through. Serve with salmon.

rice, salmon, pancake syrup, teriyaki sauce, green onions, butter, spinach, sesame ginger salad dressing

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