Asian Salmon Bowl with Lime Drizzle

Name: Asian Salmon Bowl with Lime Drizzle
Yield: 4 servings
Ingredients: 1 1 cup jasmine rice; 1 2 teaspoons unsalted butter; 1 1 large clove garlic, finely chopped; 1 1/4 teaspoon red pepper flakes; 1 3 tablespoons pure maple syrup; 1 3 tablespoons fresh lime juice; 1 3 tablespoons reduced-sodium soy sauce; 1 1 teaspoon cornstarch; 1 4 salmon fillets (4 ounces each), skin removed; 1 1 teaspoon canola oil; 1 2 packages (5 ounces each) baby spinach; 1 2 teaspoons black sesame seeds

From the kitchen of Carly

Roasted salmon gets a glossy maple-soy glaze with lime brightness and just enough heat from red pepper flakes. Served over jasmine rice with quick-wilted spinach, this bowl tastes restaurant-quality but comes together in under thirty minutes.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

11 cup jasmine rice
12 teaspoons unsalted butter
11 large clove garlic, finely chopped
11/4 teaspoon red pepper flakes
13 tablespoons pure maple syrup
13 tablespoons fresh lime juice
13 tablespoons reduced-sodium soy sauce
11 teaspoon cornstarch
14 salmon fillets (4 ounces each), skin removed
11 teaspoon canola oil
12 packages (5 ounces each) baby spinach
12 teaspoons black sesame seeds

Instructions

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.