Wild Rice Cups with Teriyaki Glazed Salmon

In the current issue of Tea Time magazine I saw this recipe. It looked so delicious and attractive, I knew I had to make it. But I decided to do a bit of adapting for my own taste. First of all, I used my Gourmet Bowl Maker. It's been lurking in the back of my cupboard, just waiting for the right recipe to come along.

You can find it at http://www.cookschoice.com/

Ingredients:
1 cup wild rice, prepared according to package directions
2 egg whites, lightly beaten
2 cups thinly sliced spinach
1 package of Morey's Fish Creations Teriyaki Glazed Salmon, prepare according to package
additional Teriyaki Sauce, to drizzle

Directions:
1. Preheat oven to 350 degrees.

2. Spray pan with nonstick cooking spray.

3. In a medium bowl, combine rice and egg whites, stirring well. Divide mixture among 4 wells of the prepared pan. Pressing rice in firmly. Bake for 25 minutes. Remove from oven, and let cool slightly. Carefully remove rice cups from pan.

4. Divide sliced spinach between 4 rice cups. Add as much salmon as you desire. Sprinkle with additional Teriyaki Sauce.