Spinach Salmon Rice Bowl
- 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
- 5 teaspoons cornstarch
- 1 package 10 oz. spinach
- 1 teaspoon minced garlic
- 1/2 tablespoon olive oil
- ½ teaspoon red pepper flakes
- 1-2 tablespoons black sesame seeds
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. Sauté 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.