This is called “Asian”, and maybe the soy sauce and the jasmine rice help it to qualify, but I wouldn’t have identified it that way. I loved it–don’t get me wrong–but if it’s going to be Asian I think it should have another flavor, or a couple of flavors. Next time I make it I’m going to add a grating of fresh ginger to the glaze, and I’m going to use sesame oil to give the spinach that brief saute.
This comes together very fast. The first thing you need to do is make the glaze, which is very simple: saute a bit of garlic and red pepper in some butter, then add maple syrup (yes!), lime juice, and soy sauce–equal parts. Let that all cook together for a while, thicken it with a bit of a cornstarch slurry, and set aside.
Get your jasmine rice cooking, and heat the oven to 400. Brush the salmon filet with some of the glaze, keeping some back to use as sauce. Bake the salmon until it’s as done as you like it. Even though I like mine slightly undercooked, I still cooked it just a little longer than the recipe called for–about 14 minutes total.
While the salmon is roasting, just heat a bit of oil (as I said, I will opt for sesame oil next time) in a skillet and add the baby spinach, stirring until it is just wilted.
When the salmon is done, layer the rice and spinach in your bowl, add a portion of the fish, broken into chunks, and drizzle the rest of the sauce over. The recipe says to sprinkle with black sesame seeds, but I didn’t have any. Maybe that would have added to the Asian flair, but it was pretty enough even without them.
Asian Salmon Bowl with Lime Drizzle
serves 4–originally from SELF magazine, June 2012
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 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
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 syrup, lime 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 of 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.