Salmon and Spinach Bake

1 bag (6 oz) baby spinach

1 2/3 cup cooked white rice

1/2 tsp salt

3/4 cup sour cream

1 egg

3 tbsp grated parmesan cheese

1 Tbsp Dijon mustard

1/4 tsp black pepper

1 pound salmon fillet

Place spinach in glass pie plate along with 3 Tbsp water.  Cover with plastic wrap and microwave for 3 minutes.  Uncover and drain carefully.  Coat a 1 1/2 quart baking dish with nonstick cooking spray.  Heat oven to 350.  In large bowl, stir together rice, spinach and 1/4 tsp salt.  In small bowl, whisk together sour cream, egg, 2 Tbsp parmesan, mustard, 1/4 tsp salt and pepper.  Set aside 2 Tbsp of the sauce.  Combine remaining sauce (a generous 3/4 cup) with the rice-spinach mixture.  Stir until well coated.  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 1/2 inch thick slices.  Fan slices over the rice mix.  Thin reserved sauce with 1/2 tsp water.  Drizzle over salmon slices.  Top with remaining Tbsp parmesan.  Bake in 350 oven for 25-30 minutes.  Let stand 5 minutes at room temperature before serving.

Serves 4