Asian Salmon Bowl with Lime Drizzle

Epicurious

Serves 4

We made this with bok choy instead of spinach and palm sugar instead of maple syrup

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
  • 10 ounces baby spinach or baby bok choy
  • 2 teaspoons black sesame seeds

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 spinach; sauté until just wilted. Remove from pan; set aside.

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.

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