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"We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons."--Alfred E. Newman

Epicurious Asian Salmon Bowl with Lime Drizzle Recipe

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This recipe for Epicurious Asian Salmon Bowl with Lime Drizzle is from Nancy's Go To Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
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
Directions:
Directions:
Heat oven to 400º.
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, 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., 12 minutes. Arrange fillets on a foil-lined baking sheet. Spread 1 tsp glaze over each fillet. Roast until just cooked through, 12 minutes.
In a medium skillet, warm oil over medium heat. Add 1 package spinach; saute until just wilted. Remove from pan; set aside. Repeat with 2nd package of spinach. Divide rice among 4 bowls. Top each with 1/4 of spinach and 1 salmon filet, broken into large pieces. Drizzle with remaining sauce. Sprinkle each with 1/2 tsp sesame seeds.
Number Of Servings:
Number Of Servings:
4 servings

 

 

 

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