Asian Salmon Bowl With Lime Drizzle - cooking recipe

Ingredients

1 cup jasmine rice
2 teaspoons unsalted butter
1 large garlic clove, finely chopped
1/4 teaspoon red pepper flakes
2 tablespoons brown sugar
3 tablespoons fresh lime juice
3 tablespoons reduced sodium soy sauce
1 teaspoon cornstarch
4 salmon fillets, skin removed (4 ounces each)
1 teaspoon canola oil
2 (5 ounce) packages Baby Spinach
2 teaspoons black sesame seeds

Preparation

Heat oven to 400\u00b0F
Cook rice as directed on package.
In a small saucepan, melt butter over medium heat, saute garlic and pepper flakes until garlic is lightly golden, 1 minute. Add brown sugar, 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. Spread 1 teaspoon glaze over each fillet. Roast until just cooked through, 12 minutes.
In a medium skillet, warm oil over medium heat. Add 1 package spinach; saute until just wilted. Remove from pan; set aside. Repeat with second package spinach.
Divide rice among 4 bowls; top each with 1/4 of the spinach and 1 salmon fillet, broken into large pieces. Drizzle with remaining sauce; sprinkle each with 1/2 teaspoon sesame seeds.