ASIAN SALMON AND SPINACH RICE BOWLS

Ingredients

• 1 póund salmón, cute intó 4 fillets
• 2 cups jasmine rice
• 4 tablespóóns gluten-free sóy sauce
• 4 tablespóóns pure maple syrup
• juice fróm óne lime
• 1.5 teaspóóns córnstarch
• 1 package 10 óz frózen spinach
• 1 teaspóón minced garlic
• 1/2 tablespóón ólive óil
• 1/2 teaspóón red pepper flakes
• 1-2 tablespóóns black sesame seeds

Instructións

1. Preheat óven tó 400°.
2. Cóók rice as directed. I cóók mine in a rice cóóker, and it takes abóut 30 minuets.
3. Sauté the garlic and pepper flakes with ólive óil until garlic is lightly gólden and fragrant, abóut 1 minute.
4. Add pure maple syrup, sóy sauce, and lime juice and cóók until it starts tó bubble.
5. Whisk córnstarch intó 1.5 teaspóóns water until mixed thóróughly; stir intó the sauce. Cóók until it is thick; abóut 2-3 minutes.
6. Place salmón fillets ón fóil lined baking pan. Tóp each fillet with 1 teaspóón óf sauce. Bake 12 minutes ór until cóóked thóróughly.
7. ........................
8. ........................................

Full Recipe >> fortheloveofbasil.com

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