Asian Salmon Bowl with Lime Drizzle

Name: Asian Salmon Bowl with Lime Drizzle
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Cuisine: Asian
Ingredients: 1 c jasmine rice; 2 tsp unsalted butter; 1 large garlic clove, finely chopped; 1/4 tsp red pepper flakes; 3 Tbsp fresh lime juice; 3 Tbsp reduced-sodium soy sauce; 1 tsp cornstarch; 4 salmon fillets (4 oz each) skin removed; 1 tsp canola oil; 2 5-oz pkg baby spinach; 2 tsp black sesame seeds; 3 Tbsp pure maple syrup

By Vicki Butts (lazyme)
@lazyme5909

From SELF, June 2012.

Rating:

☆☆☆☆☆ 0 votes0

Serves:

Prep:

15 Min

Cook:

15 Min

Method:

Stove Top

Ingredients

1 c

jasmine rice
2 tsp

unsalted butter
1 large

garlic clove, finely chopped
1/4 tsp

red pepper flakes
3 Tbsp

fresh lime juice
3 Tbsp

reduced-sodium soy sauce
1 tsp

cornstarch
4

salmon fillets (4 oz each) skin removed
1 tsp

canola oil
2 5-oz pkg

baby spinach
2 tsp

black sesame seeds
3 Tbsp

pure maple syrup
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How to Make Asian Salmon Bowl with Lime Drizzle

Step-by-Step

Heat oven to 400°F.
Cook rice as directed on package.
In a small saucepan, melt butter over medium heat. Saute garlic and pepper flakes until garlic is lightly golden, 1 minute.
Add syrup, juice and soy sauce; cook until bubbling, 3 minutes.
In a bowl, combine cornstarch and 1 teaspoon water; stir into garlic glaze. Cook until slightly thick, 1 minute.
Arrange fillets on a foil-lined baking sheet. Spread 1 teaspoon glaze over each fillet.
Roast until just cooked through, 12 minutes.
In 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.
Divide 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.