Best Asian Salmon Bowl With Lime Drizzle Recipes

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ASIAN SALMON BOWL WITH LIME DRIZZLE



Asian Salmon Bowl With Lime Drizzle image

Make and share this Asian Salmon Bowl With Lime Drizzle recipe from Food.com.

Provided by Annacia

Categories     One Dish Meal

Time 18m

Yield 4 serving(s)

Number Of Ingredients 12

1 cup jasmine rice
2 teaspoons unsalted butter
1 large garlic clove, finely chopped
1/4 teaspoon red pepper flakes
2 tablespoons brown sugar
3 tablespoons fresh lime juice
3 tablespoons reduced sodium soy sauce
1 teaspoon cornstarch
4 salmon fillets, skin removed (4 ounces each)
1 teaspoon canola oil
2 (5 ounce) packages Baby Spinach
2 teaspoons black sesame seeds

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.

ASIAN SALMON BOWL WITH LIME DRIZZLE RECIPE - (4.4/5)



Asian Salmon Bowl with Lime Drizzle Recipe - (4.4/5) image

Provided by jeangoodwyn

Number Of Ingredients 12

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 reduced-sodium soy sauce
1 teaspoon cornstarch
4 (4-ounce) salmon fillets, skin removed
1 teaspoon canola oil
10 ounces baby spinach
2 teaspoons black 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.

ASIAN SALMON BOWL WITH LIME DRIZZLE



Asian Salmon Bowl with Lime Drizzle image

From SELF, June 2012.

Provided by Vicki Butts (lazyme)

Categories     Seafood

Time 30m

Number Of Ingredients 12

1 c jasmine rice
2 tsp unsalted butter
1 large garlic clove, finely chopped
1/4 tsp red pepper flakes
3 Tbsp fresh lime juice
3 Tbsp reduced-sodium soy sauce
1 tsp cornstarch
4 salmon fillets (4 oz each) skin removed
1 tsp canola oil
2 5-oz pkg baby spinach
2 tsp black sesame seeds
3 Tbsp pure maple syrup

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.

ASIAN SALMON BOWL WITH LIME DRIZZLE



Asian Salmon Bowl with Lime Drizzle image

Provided by Larraine Perri

Categories     Rice     Sauté     Quick & Easy     Dinner     Lime     Salmon     Healthy     Self     Pescatarian     Peanut Free     Tree Nut Free

Yield Makes 4 servings

Number Of Ingredients 12

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 reduced-sodium 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

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 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 teaspoon sesame seeds.

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