Ingredients for Asian Salmon Bowl with Lime Drizzle

• 230g jasmine rice

• 2 teaspoons unsalted butter

• 1 large clove garlic, finely chopped

• 1/4 teaspoons red pepper flakes

• 45ml pure maple syrup

• 45ml fresh lime juice

• 3 tablespoons reduced-sodium soy sauce

• 1 teaspoon cornflour

• 4 salmon fillets (110g each), skin removed

• 1 teaspoon canola oil

• 2 packages (140g each) baby spinach

• 2 teaspoons black sesame seeds

Heat oven to 204°C. 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 cornflour 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; 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 teaspoons sesame seeds.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.