ASIAN SALMON BOWL + LIME DRIZZLE
Even though I made this dish without the spinach and the sesame seeds as well as it being a decent meal, the lime wasn't brought out enough to warrant as part of the dish title. The spinach would have been a smart addition to make the dish healthier, as the bitterness will mingle with the sweet sauce. Definitely noting not to skip that next time.
- 1 cup jasmine rice
- 2 tsp unsalted butter
- 1 large garlic clove, finely chopped
- 1/4 tsp red pepper flakes
- 3 tbsp pure maple syrup
- 3 tbsp fresh lime juice
- 3 tbsp reduced-sodium soy sauce
- 1 tsp cornstarch
- 4 salmon fillets (4oz each), skin removed
- 1 tsp canola oil
- 2 packages (5oz each) baby spinach
- 2 tsp black sesame seeds
ONE: Heat oven to 400. Cook rice as directed on package.
TWO: 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 tsp water; stir into garlic glaze. Cook until slightly thick, 1 minute.
THREE: Arrange fillets on a foil-lined baking sheet. Spread 1 tsp glaze over each fillet. Roast just until cooked through, 12 minutes.
FOUR: In a medium skillet, warm oil over medium heat. Add 1 package spinach; sauté just until 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 tsp sesame seeds.
The recipe is from SELF magazine, June 2012 | 4 servings