Asian Salmon Bowl with Lime Drizzle

We love eating salad/grain bowls for dinner and this one is part of the rotation. They're great because you can mix and match your veggies and grains depending on what ya feel like and the lime drizzle would be tasty over any kind of protein.

Asian Salmon Bowl with Lime Drizzle
Recipe and picture from www.epicurious.com

• 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
• (I've also thrown in avocado or roasted broccoli and cauliflower)

preparation

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. 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. 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; sauté until just wilted. 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. Drizzle with remaining sauce; sprinkle each with 1/2 teaspoon sesame seeds.