Asian Salmon Bowl With Lime Drizzle Recipes

Steps:

• 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 brown sugar, 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 spinach.
• 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; sprinkle each with 1/2 teaspoon sesame seeds.

Steps:

• 1. Heat oven to 400°F.
• 2. Cook rice as directed on package.
• 3. In a small saucepan, melt butter over medium heat. Saute garlic and pepper flakes until garlic is lightly golden, 1 minute.
• 4. Add syrup, juice and soy sauce; cook until bubbling, 3 minutes.
• 5. In a bowl, combine cornstarch and 1 teaspoon water; stir into garlic glaze. Cook until slightly thick, 1 minute.
• 6. Arrange fillets on a foil-lined baking sheet. Spread 1 teaspoon glaze over each fillet.
• 7. Roast until just cooked through, 12 minutes.
• 8. 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 spinach.
• 9. 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.

Steps:

• Heat oven to 400°F. Cook rice as directed on package. 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. 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 half of spinach; sauté until just wilted. Remove from pan; set aside. Repeat with second package 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.

Steps:

• In a large saucepan, combine rice vinegar, sugar and salt; stir to dissolve the sugar. Add the rice and 1 3/4 cups water, and mix well. Bring to a boil over high heat, then cover and reduce heat to low. Cook until rice is tender and most of the liquid is absorbed, about 20 minutes.
• In a small bowl, toss salmon with 1/4 teaspoon sesame oil and season with salt. Once rice is tender (after about 20 minutes), arrange salmon in an even layer on top of rice. Cover and steam over low heat until fish is cooked to medium, about 12 minutes longer.
• Meanwhile, in a small bowl, combine soy sauce, white vinegar, safflower oil, scallions, ginger and the remaining 1/4 teaspoon sesame oil. Mix well, and season with salt.
• Scoop salmon and rice into bowls. Top each with some cucumbers, coleslaw mix and avocado. Drizzle with the vinaigrette. Top with nori, if using.