1 ½ lbs. wild salmon fillet or 4 individual pieces
salt and pepper
1 can Rotel tomatoes with cilantro and lime
½ cup light or regular mayonnaise
2 tbsp. butter
1 bag baby spinach
2 pkgs. frozen brown rice
¼ cup freshly grated Parmesan cheese
Cut the salmon fillet into 4 servings, or use individual pieces; salt and pepper both sides. Drain the Rotel tomatoes. In a small bowl, mix the tomatoes and mayonnaise. Spread the tomato-mayo mixture on both sides of the salmon pieces. Place the salmon in a non-stick skillet; pour any remaining tomato-mayo mixture over the fish. Place a lid to cover the skillet and cook over medium heat for 7-10 minutes, or about 3-5 minutes per side. While fish cooks, place 2 tbsp. butter in a microwave-safe bowl and add the cleaned and trimmed spinach. Cover the bowl with plastic wrap and microwave for 2-3 minutes to wilt spinach. Remove bowl of spinach and use scissors or a knife to chop it up a little before adding the rice; continue to microwave for 7 minutes. Remove spinach-rice mixture from microwave and toss lightly with ¼ cup Parmesan cheese. Serve the salmon along side the spinach-rice mixture and spoon remaining tomato mixture over the top. Serves 4.
