Heart-protecting fats in salmon also help your skin stay healthy.
Recipe information
Yield
Makes 4 servings
Ingredients
1
2
1
¼
3
3
3
1
4
1
2
2
Need to make a substitution?
Preparation
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 ¼ spinach and 1 salmon fillet, broken into large pieces. Drizzle with remaining sauce; sprinkle each with ½ teaspoon sesame seeds.