Asian Salmon Bowl with Lime Drizzle

Asian Salmon Bowl with Lime Drizzle

Makes 4 servings

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

preparation

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.