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)Ingredients:
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.