- PREPARE rice per package directions. (Makes about 2½ cups.)2. MIX next 4 ingredients in saucepan. Simmer until reduced to ⅔ cup, 10 minutes. Stir in 1 Tbsp of the lime juice. Divide between 2 bowls.3. HEAT broiler. Put salmon on baking sheet lined with foil. Broil 6" from heat, 4 minutes. Brush salmon with glaze from 1 bowl. Broil until cooked through, about 5 minutes.4. TOSS rice with scallions and remaining 2 Tbsp lime juice. Divide 2 cups of the rice mix among 4 plates and top with ⅔ of the salmon (reserve extra rice and fish for Salmon Cakes). Drizzle with reserved glaze. NUTRITION (per serving): 544 cal, 42 g pro, 63 g carb, 3 g fiber, 12.5 g fat, 2 g sat fat, 280 mg sodium Salmon Cakes With Horseradish SaucePREP TIME: 20 MINUTESTOTAL TIME: 35 MINUTESSERVINGS: 41. COMBINE 2 Tbsp of the olive oil in large nonstick skillet over medium heat. Working in 2 batches, add patties and cook, turning, until golden on both sides, about 6 minutes.3. TOSSNUTRITION Love It Twice:2 c flaked leftover cooked salmon, skin removed¾ c fresh whole wheat bread crumbs½ leftover cooked wild rice mixture1 large egg white1 tsp dark sesame oil½ c 2% plain Greek-style yogurt2 Tbsp drained prepared horseradish3 Tbsp olive oil4 c salad greens2 Tbsp lemon juice + 4 lemon wedges first 5 ingredients and form into 8 patties (3" diameter). Mix yogurt and horseradish in small bowl for sauce.2. HEAT greens with lemon juice and remaining 1 Tbsp olive oil. Season to taste. Serve cakes with salad, lemon wedges, and sauce. (per serving): 389 cal, 30 g pro, 25 g carb, 3 g fiber, 19 g fat, 3.5 g sat fat, 205 mg sodium More from Prevention: 16 Freezer-Friendly Recipes
