Asian Salmon Bowl with Lime Drizzle
A flavorful Asian-inspired bowl featuring perfectly roasted salmon fillets served over jasmine rice with wilted spinach, all topped with a sweet and tangy lime-soy garlic glaze and sesame seeds.
Ingredients
- •1 cup jasmine rice
- •2 teaspoons unsalted butter
- •1 clove garlic
- •¼ teaspoon red pepper flakes
- •3 tablespoons pure maple syrup
- •3 tablespoons fresh lime juice
- •3 tablespoons reduced-sodium soy sauce
- •1 teaspoon cornstarch
- •4 fillets salmon
- •1 teaspoon canola oil
- •2 packages baby spinach
- •2 teaspoons black sesame seeds
Cooking Instructions
- 1.
Heat oven to 400°F. Cook rice as directed on package. In a small saucepan, melt butter over medium heat. Sauté 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; sauté 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.
30 min
