Maple Soy Salmon Bowls

Maple Soy Salmon Bowls

Course: Main Course
Cuisine: American, Canadian
Keyword: healthy salmon recipes, rice bowls with salmon
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4 servings
Energy: 575 kcal
Author: Jennifer Maloney

Delicious maple and soy sauce glazed salmon, with quick sauteed spinach and rice make for a delicious, easy and healthy meal!

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Ingredients

Rice:

  • 1 cup jasmine or basmati rice
  • 2 cups less 2 Tbsp water
  • 2 Tbsp lime juice
  • Pinch salt

Sauce:

  • 1 Tbsp butter
  • 2 cloves garlic very finely chopped or minced
  • 1/4 tsp red pepper flakes
  • 6 Tbsp pure maple syrup
  • 1 tsp lime zest
  • 6 Tbsp fresh lime juice
  • 6 Tbsp reduced-sodium soy sauce
  • 2 tsp cornstarch
  • 2 tsp water

Salmon:

  • 4 salmon fillets skin removed
  • Salt and Freshly Ground Pepper

Spinach:

  • 1 tsp cooking oil
  • 1 tsp reserved sauce above
  • 10 oz baby spinach

Garnish:

  • 2 tsp black sesame seeds
  • Lime wedges for drizzling

Instructions

  1. Heat oven to 400°F.
  2. Cook rice: Cook 1 cup dried rice with water, lime juice and salt.
  3. Make Sauce: Melt butter in a small saucepan over medium heat. Cook garlic and pepper flakes until garlic starts to colour, about 1 minute. Add maple syrup, lime zest, lime juice and soy sauce. Cook until mixture boils. In a small bowl, stir together the cornstarch and water. Add to sauce and cook, stirring, until sauce thickens slightly, about 1 minute. Remove from heat and set aside.
  4. Cook Salmon: Arrange salmon on a foil-lined baking sheet (for easy clean up). Season salmon with a bit of salt and pepper. Spread 1-2 tsp of the sauce over each fillet. Roast in preheated oven until just cooked through, about 12 minutes. Meanwhile, cook the spinach.
  5. Cook Spinach: In a medium skillet, heat oil and sauce over medium heat. Add 1/2 of the spinach and sauté until just wilted. Remove from pan and set aside. Repeat with second 1/2 of spinach.
  6. To serve: 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 and sprinkle each with 1/2 teaspoon sesame seeds. Serve with a lime wedge for drizzling and any extra sauce (nice with the rice).