Asian Salmon Bowl with Lime Drizzle
Heart-protecting fats in salmon also help your skin stay healthy. Serves 4
- 1 cup jasmine rice
- 2 tsp unsalted butter
- 1 large clove garlic, finely chopped
- 1/4 tsp red pepper flakes
- 3 tbsp pure maple syrup
- 3 tbsp fresh lime juice
- 3 tbsp reduced-sodium soy sauce
- 1 tsp cornstarch
- 4 salmon fillets (4 oz each), skin removed
- 1 tsp canola oil
- 2 packages (5 oz each) baby spinach
- 2 tsp black sesame seeds
Heat oven to 400°. Cook rice as directed on package. In a small saucepan, melt butter over medium heat. Saut? garlic and pepper flakes until garlic is lightly golden, 1 minute. Add syrup, juice and soy sauce; cook until bubbling, 3 minutes. In a bowl, combine cornstarch and 1 tsp water; stir into garlic glaze. Cook until slightly thick, 1 minute. Arrange fillets on a foil-lined baking sheet. Spread 1 tsp glaze over each fillet. Roast until just cooked through, 12 minutes. In a medium skillet, warm oil over medium heat. Add 1 package spinach; saut? until just wilted. Remove from pan; set aside. Repeat with second package spinach. Divide rice among four bowls; top each with 1/4 spinach and 1 salmon fillet, broken into large pieces. Drizzle with remaining sauce; sprinkle each with 1/2 tsp sesame seeds.
THE SKINNY: 505 calories per serving, 19 g fat (5 g saturated), 52 g carbs, 2 g fiber, 29 g protein
