Ingredients:

1 1/2 pounds salmon fillet

2 cups water

1/4 teaspoon salt

1 cup rice

10 ounces fresh spinach, chopped

1/4 cup butter

2 tablespoons onion, minced

1/4 cup all-purpose flour

1/2 teaspoon dry mustard

2 cups milk

1 1/2 cups cheddar cheese, shredded and divided

1/8 teaspoon cayenne pepper

Directions:

Bring water to boil in a 1 quart saucepan, stir in salt and rice, cover, reduce heat and simmer for 20 minutes. Remove from heat, fluff rice gently with a fork; set aside. Preheat oven to 400 degrees. Grease a 13 x 9 inch casserole dish.

In a skillet heat butter over medium heat; sauté onion until tender. Add flour and dry mustard, stirring until smooth. Cook for 1 minute, stirring constantly. Gradually add milk and reserved salmon liquid. Cook over medium heat, stirring constantly, until thickened and bubbly. Add 1 cup of the cheese and cayenne pepper; stir to melt cheese.

Spread spinach in baking dish. Layer salmon and rice and top with cheese sauce. Bake, uncovered, for 15 minutes. Sprinkle with remaining 1/2 cup cheese and bake an additional 5 minutes until cheese melts.

Serves 8

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