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.

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