Salmon with Lime- Maple Glaze and Spinach Rice

This recipe was inspired by the Epicurious: Asian Salmon Bowl with Lime Drizzle.  Besides being delicious and easy to prepare, salmon is high in protein, omega-3 fatty acids, and vitamin D.
On  a side note, one of the worst movies I’ve seen lately (and I’m a big fan of Emily Blunt) was Salmon Fishing in the Yemen.  According to Greg Quill from the Toronto Star: “The withering political pungency, the commentary on terrorism and the searing critique of nationalism and patriotism that made the book a best-seller in the U.K. are replaced by a comforting surface sheen and a lot of unconvincing nonsense.”

To buy:

  • 1 cup rice
  • 2 teaspoons butter
  • 1 garlic clove, minced
  • 1 teaspoon red pepper flakes
  • 3 tablespoons maple syrup
  • 1 lime
  • 3 tablespoons soy sauce
  • 2 salmon fillets
  • 1 tablespoon olive oil
  • 1 and 1/2 cups baby spinach frozen or fresh
  • 2 tablespoons sesame seeds

Salmon with Lime- Maple Glaze and Spinach Rice: (serves 2)

  • heat oven to 400
  • cook rice as directed on package, stirring in spinach after rice cooks, if frozen allowing spinach to thaw or if fresh, to wilt, add butter if desired
  • in a saucepan, melt butter over medium and add garlic and pepper flakes, sautéing until garlic is lightly golden for about 1 minute
  • to the same pan, add syrup, juice from 1/2 of the lime and soy sauce; cook until bubbling for about 3 minutes
  • salt and pepper both sides of the fillets  and add fish to the pan, sprinkling with sesame seeds and spooning the glaze over each one and flipping them after about 3-4 minutes, depending on how you like your salmon cooked
  • serve with limes


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