Ingredients
4 salmon fillets (6 ounces each)5 tablespoons reduced-fat sesame ginger salad dressing, dividedRICE:1/3 cup shredded carrot4 green onions, chopped, divided1-1/2 cups instant brown rice1-1/2 cups water1/3 cup reduced-fat sesame ginger salad dressing
Preparation
Preheat oven to 400°. Place fillets on a foil-lined baking sheet; 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.
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.
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.
