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
SERVES: 4
PREP TIME: 10 mins COOK TIME: 30 mins
INSTRUCTION:
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.