Asian Salmon and Spinach Rice Bowls

• Gluten free

• Seafood

  • 1 lb Salmon

• Produce

  • 1 package 10 oz. frozen spinach, frozen
  • 1 tsp Garlic
  • 1 Lime, juice from

• Condiments

  • 4 tbsp Gluten free soy sauce
  • 4 tbsp Maple syrup, pure

• Pasta & Grains

  • 2 cups Jasmine rice

• Baking & Spices

  • 1 tbsp Black sesame seeds
  • 1 1/2 tsp Cornstarch
  • 1/2 tsp Red pepper flakes

• Oils & Vinegars

  • 1/2 tbsp Olive oil

Found on fortheloveofbasil.com

Ingredients

• 1 pound salmon, cute into 4 fillets
• 2 cups jasmine rice
• 4 tablespoons gluten-free soy sauce
• 4 tablespoons pure maple syrup
• juice from one lime
• 1.5 teaspoons cornstarch
• 1 package 10 oz frozen spinach
• 1 teaspoon minced garlic
• ½ tablespoon olive oil
• ½ teaspoon red pepper flakes
• 1-2 tablespoons black sesame seeds

Directions

• Preheat oven to 400°.
• Cook rice as directed. I cook mine in a rice cooker, and it takes about 30 minuets.
• Sauté the garlic and pepper flakes with olive oil until garlic is lightly golden and fragrant, about 1 minute.
• Add pure maple syrup, soy sauce, and lime juice and cook until it starts to bubble.
• Whisk cornstarch into 1.5 teaspoons water until mixed thoroughly; stir into the sauce. Cook until it is thick; about 2-3 minutes.
• Place salmon fillets on foil lined baking pan. Top each fillet with 1 teaspoon of sauce. Bake 12 minutes or until cooked thoroughly.
• Saute spinach in non-stick pan over medium heat. Since it is frozen and will release water as it cooks, I do not add any oil.
• Divide rice equally among 4 bowls; top each bowl with spinach, salmon fillets with the skin removed.
• Top each bowl with remaining sauce and sprinkle with black sesame seeds.