Asian Salmon Bowl with Lime Drizzle
garlic clove, finely chopped
red pepper flakes
reduced-sodium soy sauce
salmon fillets (4 oz each) skin removed
2Cook rice as directed on package.
3In a small saucepan, melt butter over medium heat. Saute garlic and pepper flakes until garlic is lightly golden, 1 minute.
4Add syrup, juice and soy sauce; cook until bubbling, 3 minutes.
5In a bowl, combine cornstarch and 1 teaspoon water; stir into garlic glaze. Cook until slightly thick, 1 minute.
6Arrange fillets on a foil-lined baking sheet. Spread 1 teaspoon glaze over each fillet.
7Roast until just cooked through, 12 minutes.
8In a medium skillet, warm oil over medium heat. Add 1 package spinach; saute until just wilted. Remove from pan; set aside. Repeat with second package spinach.
9Divide rice among 4 bowls; top each with 1/4 spinach and 1 salmon fillet, broken into large pieces. Drizzle with remaining sauce; sprinkle each with 1/2 teaspoon sesame seeds.