1 Review

I just cooked this for two days at Publix, which is the grocery store it came from. I did not drain the tomotoes and I would recommend upping the cheese to 3 tbs. and adding salt and pepper to the spinach and rice dish (I used Birds Eye rice). I used coho salmon, wild and never frozen. The customers loved this dish and were buying the ingredients to "make it tonight". Good to see it posted here.

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Karen's Krazy Kitchen September 18, 2013
Santa Fe Salmon With Fresh Spinach Wild Rice