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Sweet & Savory Salmon Spinach Rice Bowls

Name: Sweet & Savory Salmon Spinach Rice Bowls
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Ingredients: 10 oz fresh baby spinach; 1 tablespoon black sesame seeds, for garnish; 1/2 teaspoon crushed red pepper flakes; The juice from one lime; 4 tablespoons pure maple syrup; 1 teaspoon cornstarch; 4 tablespoons gluten-free soy sauce; 2 cups jasmine rice, uncooked; 2 medium garlic cloves, minced; 1 tablespoon sesame oil; 1 pound salmon fillet, divided into 4 pieces

These Asian-inspired Sweet & Savory Salmon Spinach Rice Bowls combine the rich flavors of soy sauce and maple syrup with nutritious salmon and fresh spinach. With each bite you take, you'll savor a delectable mix of tastes and textures. Served over fragrant jasmine rice, this is one easy-to-prepare ...



55 min

TOTAL TIME

634

CALORIES

$4.25

PER SERVING

Sweet & Savory Salmon Spinach Rice Bowls

Ingredients

11 INGREDIENTS

4 SERVINGS

10 oz fresh baby spinach

1 tbsp black sesame seeds

for garnish

1/2 tsp crushed red pepper flakes

1 whole lime

juiced

4 tbsp pure maple syrup

1 tsp cornstarch

4 tbsp gluten free soy sauce

divided into 4 pieces

Directions

9 STEPS

15 min

PREP TIME

40 min

COOK TIME

55 min

TOTAL TIME

Preheat your oven to 400° Fahrenheit and line a baking pan with foil.

Cook the jasmine rice according to the package instructions and keep warm.

In a saucepan, heat the sesame oil over medium heat. Add the minced garlic and crushed red pepper flakes. Stir until the garlic turns slightly golden and aromatic.

Add the gluten-free soy sauce, pure maple syrup, and lime juice to the saucepan. Stir and allow it to bubble.

In a small bowl, mix the cornstarch with 1 tablespoon of water until smooth. Stir this into the sauce. Cook for a few more minutes until it thickens.

Brush each salmon fillet with the prepared sauce and place on the prepared baking pan.

Bake in the preheated oven for about 12-14 minutes or until the salmon is cooked thoroughly.

While the salmon is baking, wilt the fresh baby spinach over medium heat in a non-stick pan. There's no need to add any oil as the spinach will release its own moisture.

To serve, divide the cooked jasmine rice among four bowls. Top each with wilted spinach and a baked salmon fillet. Drizzle with the remaining sauce and sprinkle black sesame seeds over each bowl before serving.

Health Info

Macros

98g

CARBS

10g

FAT

35g

PROTEIN

Allowed on these diets

GLUTEN FREE

LACTOSE FREE

Contains these allergens