A simple preparation is the best way to enjoy fresh salmon. This recipe is an update on classic salmon teriyaki – we added maple syrup, fresh lime juice and a hint of garlic to create subtly sweet caramelization with a just-right balance of flavors.
Keep reading for the recipe.
ASIAN SALMON BOWL WITH GARLIC LIME GLAZE
Mollie Stone’s Markets Original Recipe
- 1 cup Jasmine rice
- 2 teaspoons unsalted butter
- 1 large clove garlic, minced
- 1/4 teaspoon red pepper flakes
- 3 tablespoons pure maple syrup
- 3 tablespoons lime juice
- 3 tablespoons low sodium soy sauce
- 1 teaspoon cornstarch
- 4 salmon fillets, 4 oz each and skin removed
- 1 teaspoon canola oil
- 10 oz fresh baby spinach
- 2 teaspoons black sesame seeds
Preheat oven to 400 F. Cook rice as directed on package.
In a small saucepan, melt butter then sauté garlic and pepper flakes until golden (1 minute). Add maple syrup, lime juice and soy sauce, and cook until bubbly (3 minutes). In a small bowl, whisk cornstarch with 1 teaspoon water. Stir into garlic glaze and cook until thick (1 minute).
Arrange fillets on foil-lined baking sheet. Spread 1 teaspoon of glaze over each fillet. Roast until cooked through, approximately 15-20 minutes.
In a medium skillet, heat canola oil and cook fresh spinach in batches. Sauté until limp, then remove from pan and set aside. Repeat until all spinach is cooked.
Divide rice among 4 bowls. Top each bowl with 1/4 of the spinach and a salmon fillet broken into big pieces. Drizzle with remaining glaze and sprinkle with sesame seeds. Enjoy!