Preheat oven to 400 degrees. Cook rice as
directed on package. In small saucepan, melt
butter over medium heat. Saute 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 tsp water; stir
into garlic glaze. Cook until slightly thick - 1
minute. Arrange fillets on a foil-lined baking
sheet. Spread 1 tsp glaze over each filet. 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 second
package of spinach. Divide rice among 4 bowls;
top each with 1/4 spinach and 1 salmon filet.
Drizzle with remaining sauce. Sprinkle each with
1/2 tsp sesame seeds.
Serving
Suggestions
505 calories per serving, 19g fat, 52g carbs, 2g fiber, 29g protein
Originally Submitted
6/17/2012
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You can add this Asian Salmon Bowl with Lime Drizzle recipe to your own private DesktopCookbook.
