Asian salmon with lime

Recipe Information

Ingredients

• 1 cup jasmine rice

• 2 teaspoons unsalted butter

• 1 large clove garlic, finely chopped

• 1/4 teaspoon red pepper flakes

• 3 tablespoons pure maple syrup

• 3 tablespoons fresh lime juice

• 3 tablespoons reduced-sodium soy sauce

• 1 teaspoon cornstarch

• 4 salmon fillets (4 ounces each), skin removed

• 1 teaspoon canola oil

• 2 packages (5 ounces each) baby spinach

• 2 teaspoons black sesame seeds

Directions

• Preheat oven to 400°F.

• Cook the jasmine rice as directed on package.

• Melt the butter over medium heat in a saucepan. Sauté the garlic together with pepper flakes for 1 minute. Add the syrup, juice, and soy sauce and cook for 3 minutes or until it starts bubbling.

• Combine the cornstarch and 1 teaspoon water in a small bowl and stir into garlic glaze. Cook for 1 minute or until slightly thickened.

• Place the salmon fillets on a foil-lined baking sheet and drizzle 1 teaspoon of glaze over each.

• Place in oven and roast for 12 minutes or until it cooks through.

• Warm the oil over medium heat in a skillet then add 1 package spinach and sauté until just wilted. Remove from the pan and set aside. Repeat with the second package of spinach.

• Divide the cooked rice among four bowls and top each with 1/4 spinach and 1 salmon fillet. Sprinkle each bowl with remaining sauce and 1/2 teaspoon sesame seeds.

Nutrition (per serving)

• Calories: 500 Cal

• Total fat: 15g

• Saturated fat: 10g

• Monounsaturated fat: 5g

• Cholesterol: 50mg

• Sodium: 200mg

• Potassium: 0mg

• Carbohydrate: 30g

• Fiber: 7g

• Protein: 22g