This recipe for asian salmon with spinach and brown rice was modified from a recipe I found on a blog called “For the Love of Basil.” My version uses brown rice instead of white, arrowroot instead of corn starch, and fresh spinach instead of frozen. I made these substitutions because I believe they are healthier and any little change I can make to a recipe to make it healthier is worth it.
Incidentally I also used white sesame seeds but only because I tend to have them on hand, unlike the black ones she uses, which I don’t think I’ve ever bought in my life. As far as I know there is no difference in the nutritional value of black vs. white sesame seeds.
Oh yeah, and as usual I adjusted the prep time because limes don’t juice themselves and garlic doesn’t mince itself.
Asian Salmon with Spinach and Brown Rice
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Cook rice as directed. I cook mine in a rice cooker, and it takes about 60 minutes. (Or use previously frozen rice.)
Sauté the garlic and pepper flakes with olive oil until garlic is lightly golden and fragrant, about 1 minute.
Stir in maple syrup, tamari sauce, and lime juice and cook until it starts to bubble.
Whisk arrowroot powder into 2 teaspoons of water until mixed thoroughly, then stir into the sauce. Cook until it is thick; about 2-3 minutes.
Place salmon fillets on foil lined baking pan. Top each fillet with 1 teaspoon of sauce. Bake 10-12 minutes or until cooked through (still slightly pink in center).
Meanwhile, add coconut oil to a non-stick pan and put on medium heat. When oil is shimmering add spinach and gently stir until wilted and giving off water. Remove from heat.
Put about 1/2 to 3/4 cup of rice in each bowl, top with 1/4 of the spinach, and then a salmon fillet. Remove the salmon skin as you put it in the bowl.
Top each bowl with 1/4 of the remaining sauce and sprinkle with sesame seeds.