Instructions: Seafood Alternatives: halibut, shrimp, scallops Preheat the oven to 375 degrees. In a food processor or blender, combine the spinach, parsley, green pepper and green onions and puree (if using a blender you may need to puree the greens in 2 to 3 batches).

Lightly beat the eggs in a large bowl, add the puree of greens, milk, salt and pepper and stir to mix. Stir in the rice. Rinse the salmon, pat dry with paper towels and cut across into 1/2-inch slices.

Lightly oil or butter a 2-quart baking dish. Pour in half the rice mixture and top with the salmon slices, evenly layered. Pour the remaining rice mixture over and bake, uncovered, in the heated oven until firm and lightly browned on top, 35 to 45 minutes; let sit for 10 minutes before serving. Cut the baked rice into squares or wedges to serve.

This recipe yields 4 to 6 servings.

Comments: Green rice, a family dish from a few decades back, makes a delicious comeback here. The brilliant color of the greens dresses up the rice and pairs beautifully with the pink salmon. Look for bags of pre-washed spinach in your market or at the salad bar.

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