Ingredients for Asian Salmon Bowl With Lime Drizzle
- 2 cups Jasmine Rice
- 1/4 cup Unsalted Butter
- 2 Garlic Cloves, minced
- 1/2 teaspoon Red Pepper Flakes
- 1/4 cup Brown Sugar
- 1/4 cup Fresh Lime Juice, plus more for serving
- 1/4 cup Reduced Sodium Soy Sauce
- 1 tablespoon Cornstarch
- 4 Salmon Fillets (6 ounces each)
- 1 tablespoon Canola Oil
- 2 (5 ounce) packages Baby Spinach
- 2 teaspoons Black Sesame Seeds
- 1 tablespoon Cold Water
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How to Make Asian Salmon Bowl With Lime Drizzle
- Preheat oven to 400°F (200°C).
- Cook rice according to package directions. While rice cooks, continue with other steps.
- In a small saucepan, melt butter over medium heat. Add minced garlic and red pepper flakes; sauté until garlic is lightly golden, about 1 minute.
- Stir in brown sugar, lime juice, and soy sauce.
- Bring to a simmer and cook for 3 minutes, or until slightly thickened.
- In a small bowl, whisk together cornstarch and 1 tablespoon of water until smooth.
- Whisk the cornstarch slurry into the garlic glaze and cook for 1 minute, or until slightly thickened.
- Arrange salmon fillets on a foil-lined baking sheet.
- Spread 1 teaspoon of the glaze over each salmon fillet.
- Roast for 12 minutes, or until salmon is cooked through and flakes easily with a fork.
- While salmon is roasting, heat olive oil in a medium skillet over medium heat.
- Add one package of spinach and sauté until wilted, about 2-3 minutes.
- Remove spinach from pan and set aside. Repeat with the second package of spinach.
- Divide cooked rice evenly among four bowls.
- Top each bowl with 1/4 of the wilted spinach and 1 salmon fillet, broken into large pieces.
- Drizzle the remaining glaze over each bowl.
- Sprinkle each bowl with 1/2 teaspoon of sesame seeds and a squeeze of fresh lime juice.
Nutrition Information (Approximate per serving)
Sodium
29 g
Sugar
29g
Fat
20g
Carbs
16g
