Asian Salmon Bowl with Lime Drizzle

Ingredients

• 10 ounces baby spinach 
• 2 teaspoons sesame seeds black
• 1 teaspoon canola oil 
• 1 teaspoon cornstarch 
• 1 large clove garlic finely chopped
• 1 cup jasmine rice 
• 3 tablespoons juice of lime fresh
• 3 tablespoons soy sauce reduced-sodium
• 3 tablespoons maple syrup pure
• 0.3 teaspoon pepper red
• 16 ounces salmon fillet skinless
• 2 teaspoons butter unsalted

Equipment

• bowl
• frying pan
• baking sheet
• sauce pan
• oven
• aluminum foil

Directions

1. Heat oven to 400°F. Cook rice as directed on package. In a small saucepan, melt butter over medium heat. Sauté garlic and pepper flakes until garlic is lightly golden, 1 minute.
2. Add syrup, juice and soy sauce; cook until bubbling, 3 minutes. In a bowl, combine cornstarch and 1 teaspoon water; stir into garlic glaze. Cook until slightly thick, 1 minute. Arrange fillets on a foil-lined baking sheet.
3. Spread 1 teaspoon glaze over each fillet. Roast until just cooked through, 12 minutes. In a medium skillet, warm oil over medium heat.
4. Add 1 package spinach; sauté until just wilted.
5. Remove from pan; set aside. Repeat with second package spinach. Divide rice among 4 bowls; top each with 1/4 spinach and 1 salmon fillet, broken into large pieces.
6. Drizzle with remaining sauce; sprinkle each with 1/2 teaspoon sesame seeds.