Asian Salmon Bowl with Lime Drizzle

• servings: 4 items

Ingredients

1 cup jasmine rice

2 teaspoons unsalted butter

1 large clove garlic, finely chopped

1/4 teaspoon red pepper flakes

3 tablespoons pure maple syrup

3 tablespoons fresh lime juice

3 tablespoons reduced-sodium soy sauce

1 teaspoon cornstarch

4 salmon fillets (4 ounces each), skin removed

1 teaspoon canola oil

2 packages (5 ounces each) baby spinach

2 teaspoons black sesame seeds

Directions

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.

Notes

Basically:

Sauté garlic in butter and red pepper flakes until golden (one clove)

Add equal parts lime juice, maple syrup, soy sauce (3 tbls)

Wilt leaf spinach in pan with oil

Sprinkle sesame seeds