Wednesday, March 13, 2013

Home Run Salmon!

Winner winner salmon dinner! This dish was excellent and might even beat out my Sweet & Salty Salmon! The Sweet & Salty recipe is a marinade so there was more flavor throughout the fillet but this Lime Drizzle is a glaze so each bite had a more concentrated flavor. And boy what a flavor it was! I think this will be making a regular appearance on my dinner menu. This gets four thumbs up from us!
Asian Salmon with Lime Drizzle
(Pinterest find! From Epicurious)
1 cup jasmine rice (I used brown 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
2 salmon fillets (6 ounces each)
1 teaspoon canola oil
1 package baby spinach
2 teaspoons black sesame seeds (I used white sesame seeds)
1. Heat oven to 400°F. 
2. Cook rice as directed on package. 
3. 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. 
4. Arrange fillets on a foil-lined baking sheet. Spread 1-2 teaspoon glaze over each fillet. Roast until just cooked through, 12 minutes. 
5. In a medium skillet, warm oil over medium heat. Add spinach; sauté until just wilted. Remove from pan; set aside. 
6. Divide rice and spinach evenly, top with salmon fillet. Drizzle with remaining sauce; sprinkle each with sesame seeds.


  1. I am not a salmon fan. Think tuna would work?

    1. I think it would but I haven't had a lot of cooking experience with tuna!

  2. Home run, nothing! Out of the ball park. Made the recipe with some salmon and the rest cod. Was excellent. Had salad instead of rice. Will definitely put this into the cook book.