I made this recipe this weekend and all, even those who suffer “salmon burnout”, liked it!

1 bag (6 oz) baby spinach
1 pkg (8.8 oz) fully cooked white rice OR 1 2/3 cooked white rice
½ ts salt
¾ cup reduced far sour cream
1 egg
3 Tbs grated Parmesan cheese
1 Tbs Dijon mustard
¼ ts black pepper
1 lb Salmon fillet

1. Place spinach in a glass pie plate along with 3 Tbs water. Cover with plastic wrap and microwave on high for 3 minutes. Uncover and drain carefully. Coat a 1 ½ quart baking dish with nonstick cooking spray.

2. Heat oven to 350° F. In a large bowl, stir together the contents of the rice packet, spinach and ¼ ts of the salt.

3. In a small bowl or measuring cup, whisk together the sour cream, egg, 2 Tbs of the Parmesan, mustard, remaining ¼ ts salt and black pepper.

4. Set aside 2 Tbs of the sauce. Combine remaining sauce (a generous ¾ cup) with the rice-spinach mixture. Stir until well coated. Transfer to the prepared casserole, spreading level.

5. Place salmon, skin side up, on a cutting board. Peel off skin and flip over. Remove any bones with tweezers. Slice crosswise at an angle into ½ inch thick slices. Fan slices over the rice mixture.

6. Thin reserved sauce with ½ ts of water. Drizzle over salmon slices. Top with remaining tablespoon cheese. Bake in 350° F oven for 25-30 minutes or until casserole registers 150° F on an instant read thermometer. Let stand 5 minutes at room temperature before serving.

I forget where I copied this recipe down from…but I typed it up as it was. Here are my adaptations:

* Doubled for our large family.
* All ingredients organic.
* I did use white rice this time…we like basmati or jasmine. But, brown rice is common here too. Cooking time would be increased for about another 20 minutes for that though…and you might want to add an extra bit of H20…approx. a ¼ – ½ cup.
* Regular sour cream as opposed to non-fat.
* Used sea salt.
* Don’t use a microwave any more! Spinach can be thawed ahead of time on the counter or put into the oven while it’s heating.
* Don’t use nonstick cooking spray either. Used shortening.
* Didn’t use a seperate bowl to mix rice and spinach – why make more dishes to wash?! 😉 Just put both into the prepared casserole dish and mixed there.
* Didn’t set aside a portion of the sauce – again, why make more dishes to wash?! Just poured sauce into rice until recommend “set-aside” amount was left and then thinned with water in the same bowl.
* Didn’t use a thermometer. I cook salmon often enough that I know when it’s finished by sight…or a poke with a fork. 😉

That’s it! Simple, easy and yummy! Enjoy! 🙂