Asian Salmon Bowl With Lime Drizzle Food

ASIAN SALMON BOWL WITH LIME DRIZZLE

Asian Salmon Bowl with Lime Drizzle image

Provided by Larraine Perri

Categories Rice Sauté Quick & Easy Dinner Lime Salmon Healthy Self Pescatarian Peanut Free Tree Nut Free

Yield Makes 4 servings

Number Of Ingredients 12

Ingredients

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

Steps:

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.

ASIAN SALMON BOWL WITH LIME DRIZZLE RECIPE - (4.4/5)

Asian Salmon Bowl with Lime Drizzle Recipe - (4.4/5) image

Provided by jeangoodwyn

Number Of Ingredients 12

Ingredients

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 (4-ounce) salmon fillets, skin removed
1 teaspoon canola oil
10 ounces baby spinach
2 teaspoons black sesame seeds

Steps:

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 half of 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.

ASIAN SALMON BOWL WITH LIME DRIZZLE

Asian Salmon Bowl With Lime Drizzle image

Make and share this Asian Salmon Bowl With Lime Drizzle recipe from Food.com.

Provided by Annacia

Categories One Dish Meal

Time 18m

Yield 4 serving(s)

Number Of Ingredients 12

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

Steps:

Heat oven to 400°F
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.

ASIAN SALMON

Asian Salmon image

This is very quick to prepare; I have marinated the salmon for as little as 1/2 an hour, yet it has plenty of flavor. For ease of preparation, we buy individually portioned salmon from a big-box store. We prefer to grill it on our indoor contact because it's SO quick. I've used straight brown sugar, Splenda Brown Sugar Blend, and straight Splenda - and they all work very well. But I think the brown sugar or the brown sugar blend will give you a little better color.

Provided by TigerJo

Categories < 60 Mins

Time 35m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

4 (4 ounce) salmon fillets
1 tablespoon extra virgin olive oil
1 1/2 teaspoons sesame oil
1 tablespoon rice wine vinegar
1 tablespoon soy sauce
1 1/2 teaspoons brown sugar, packed (or sugar substitute)
1/2 teaspoon finely minced garlic
1 dash fresh ground black pepper
2 tablespoons finely minced onions

Steps:

Whisk together olive oil, sesame oil, rice wine vinegar, soy sauce, brown sugar, pressed garlic, pepper, and minced onion; Pour marinade over salmon; cover and refrigerate at least 1/2hr, or up to two hours.
If using an indoor contact grill: after pre-heating, grill salmon on lowest setting for four minutes, or until the fish flakes easily with a fork.
If using a conventional oven: Preheat oven to 350°; bake salmon, uncovered, for 15-18 minutes, or until it flakes easily with a fork.

Nutrition Facts : Calories 199.1, Fat 10, SaturatedFat 1.6, Cholesterol 51.6, Sodium 336.3, Carbohydrate 2.5, Fiber 0.1, Sugar 2, Protein 23.6

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