Salmon Bowl with Asian Lime Drizzle

Ingredients

• 1 cup jasmine rice

• 1 can coconut milk

• Sea salt

• 2 tsp unsalted butter

• 1 garlic clove, chopped

• ¼ tsp red pepper flakes

• 3T maple syrup

• 3T lime juice

• 3T tamari or soy sauce

• 1 tsp cornstarch

• 1 lb of wild salmon filet (4 x 4 oz servings)

• 1 tsp olive oil

• 1 container fresh baby spinach

• 2 tsp black sesame seeds

Procedure

Heat oven to 400 degrees. Combine rice with coconut milk, ½ can of water and ½ tsp sea salt in a saucepan. Bring to a boil and then reduce heat to simmer for about 20 minutes or until liquid is absorbed. 

 Melt butter in a small pan over medium heat. Saute garlic and red pepper flakes for 1 minute. Add in syrup, juice and tamari and cook for a couple minutes until bubbling. In a bowl combine cornstarch with 1 tsp water. Stir this into the garlic mixture and continue cooking for a minute or so as it thickens up. 

Put salmon filets on a baking pan and cover with half of the garlic glaze. Cook for about 10-12 minutes until just cooked through. You want to avoid overcooking salmon. A good rule of thumb is when you just start to see white bits of fat emerging from the fish, it is about done. 

In a medium skillet, heat olive oil over medium heat. Add the salmon and cook until just wilted, only about a minute. 

Build your bowls with rice, topped with spinach, salmon and drizzle with the remaining sauce and sprinkle with sesame seeds. 

~30g protein