Asian Salmon Rice Bowls




  1. Preheat oven to 400 degrees
  2. In a small sauce pan heat 1 Tbs EVOO over medium heat
  3. When oil starts to shimmer add Ginger and sauté 1 minute
  4. Add Soy Sauce, Maple Syrup, and Lime Juice, cook until sauce starts to bubble
  5. Mix together Cornstarch and water, pour into sauce and stir until thickened (about 3-4 minutes)
  6. Spray a baking pan with Cooking Spray
  7. Place Salmon fillets in baking pan
  8. Pour a spoonful of sauce over each piece of Salmon and save the remaining sauce to top the Salmon with after it’s cooked
  9. Bake Salmon 15 minutes
  10. During the last 5 minutes of cooking time, cook the Minute® Instant Jasmine Rice as directed on package
  11. In a large frying pan add 2 Tbs EVOO and Spinach, sauté over med heat 3-4 minutes until it starts to look wilted
  12. Place Spinach in each bowl, top with Minute® Instant Jasmine Rice, and Salmon
  13. Pour a spoonful of reserved sauce over each piece of Salmon
  14. Sprinkle with Toasted Sesame Seeds over Salmon
  15. Serve immediately
  16. Enjoy!