This recipe will change your life.
Topped with a lime infused maple syrup and pepper flake sauce and sprinkled with black sesame seeds, this Asian Salmon and Spinach Rice Bowl recipe is packed with flavor; yet it maintains a simplistic and fresh taste that allows you to savor the salmon.
Salmon is my favorite fish. It’s so versatile, so hearty, and so full of protein, vitamin A, and omega fatty acids, which are essential to the proper functioning of the heart and brain.
I need you to know, this is my favorite recipe. This is my favorite salmon recipe and my favorite way to eat spinach, so it is pretty much a win-win.
If you don’t anything else off of my blog, pleeeeease make this. There are no flavor tweaks needed. You don’t have to be a wonderful cook. Just follow the recipe, and your life will never be the same.
When I say this is my favorite recipe, I mean I could make this Asian salmon and spinach rice bowl once a week, never change a thing, and it would be one of the highlights of my week. In fact, when salmon is on sale, I do just that. Although I make this recipe year-round, I tend to make it more frequently when I am putting in a conscious effort to eat healthy. This Asian salmon and spinach rice bowl is diet food, without the whole deprivation from flavor thing.
Asian Salmon and Spinach Rice Bowls
|Prep Time: 10 mins|
|Cook Time: 30 mins|
|Total Time: 40 mins|
- 1 pound salmon, cute into 4 fillets
- 2 cups jasmine rice
- 4 tablespoons gluten-free soy sauce
- 4 tablespoons pure maple syrup
- juice from one lime
- 1.5 teaspoons cornstarch
- 1 package 10 oz frozen spinach
- 1 teaspoon minced garlic
- 1/2 tablespoon cannabis-infused olive oil
- 1/2 teaspoon red pepper flakes
- 1–2 tablespoons black sesame seeds
- Preheat oven to 400°.
- Cook rice as directed. I cook mine in a rice cooker, and it takes about 30 minuets.
- Sauté the garlic and pepper flakes with olive oil until garlic is lightly golden and fragrant, about 1 minute.
- Add pure maple syrup, soy sauce, and lime juice and cook until it starts to bubble.
- Whisk cornstarch into 1.5 teaspoons water until mixed thoroughly; stir into the sauce. Cook until it is thick; about 2-3 minutes.
- Place salmon fillets on foil lined baking pan. Top each fillet with 1 teaspoon of sauce. Bake 12 minutes or until cooked thoroughly.
- Saute spinach in non-stick pan over medium heat. Since it is frozen and will release water as it cooks, I do not add any oil.
- Divide rice equally among 4 bowls; top each bowl with spinach, salmon fillets with the skin removed.
- Top each bowl with remaining sauce and sprinkle with black sesame seeds.