Asian Salmon Bowls
1 cup jasmine rice
2 tsp unsalted butter (or Earth Balance margarine for dairy-free)
1 clove garlic, diced
1/4 tsp red pepper flakes
3 Tbsp pure maple syrup or local honey
3 Tbsp fresh lime juice
3 Tbsp reduced sodium soy sauce (I use Kikkoman's wheat-free soy)
1 tsp cornstarch
1 tsp water
4 salmon fillets (4 oz each), skin removed
1 tsp olive oil
1 bundle spinach (say no more to gritty spinach with our handy spinach washing tips)
2 tsp sesame seeds
Preheat oven to 400 degrees.
Prepare rice according to package directions (1 cup uncooked to get 2 cups cooked).
In a small saucepan, melt butter over medium high heat. Add in garlic and red pepper flakes and saute for about 1 minute, taking care not to burn the garlic. Add in maple syrup or honey, lime juice, and soy sauce. Cook until mixture is syrupy and bubbly, about 3 minutes.
In a small bowl, whisk together cornstarch and water, and then stir that into the sweet and spicy glaze. Cook for an additional minute to allow sauce to thicken.
Place salmon fillets on a foil or parchment lined baking sheet. Brush each fillet with 1-2 tsp of the glaze, and roast for 12 minutes at 400.
While salmon is roasting, in a skillet, heat your oil over medium high heat. Add in spinach and saute until wilted. Toss in a teaspoon of the glaze and a dash of sesame seeds. Remove from heat.
Divide rice among 4 bowls (or 2 for serving and package up the rest for tomorrow's lunches), then evenly top with the spinach, and add 1 filet of salmon to each serving. Drizzle with remaining sauce and sprinkle sesame seeds over top.