6 ounce package baby spinach
1 ¾ cups cooked rice
½ teaspoon salt
¾ cup sour cream
3 Tablespoons grated Parmesan and Romano cheese
1 Tablespoon Dijon mustard
¼ teaspoon pepper
1 lb salmon fillets (boneless and skinless)
½ teaspoon water
Boil spinach, drain well and chop.
Combine spinach, rice and ¼ teaspoon salt in a large bowl, set aside.
Whisk together sour cream, egg, 2 Tablespoons cheese, mustard, remaining salt and pepper in a small bowl. Add sour cream mixture, reserving ¼ cup, to rice mixture and stir to coat. Place in a greased 1 ½ qt casserole dish; top with salmon. Set aside.
Add water to reserved sour cream mixture, mix well and drizzle over salmon. Top with remaining cheese.
Bake, uncovered, at 350 degrees for 30 minutes. Let stand 5 minutes before serving.