Monday, October 15, 2012

Recipe of the Day

Asian Salmon with Lime Drizzle


1 cup jasmine rice
2 tsp unsalted butter
1 large clove garlic, finely chopped
1/3 teaspoon red pepper flakes
3 tbsp pure maple syrup
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 packages (5 oz each) baby spinach
2 tsp black sesame seeds


Heat oven to 400 degrees. Cook rice as instructed on package. In a small saucepan, melt butter over medium heat. Saute' garlic and pepper flakes until garlic is lightly golden, approx. 1 min. Add syrup, juice and soy sauce; cook until bubbling, approx. 3 mins. In a bowl, combine corn starch and tsp water; stir into garlic glaze. Cook until slightly, approx. 1 min. Arrange fillets on a foil lined baking sheet. Spread 1 tsp glaze over each fillet. Roast approx. 12 mins, until just cooked thoroughly. In a medium skillet, warm oil over medium heat. Add 1 package of spinach; saute until wilted. Remove from pan; set aside. Repeat with 2nd package of 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 tsp sesame seeds.

*This recipe provides 4 servings.*

Nutritional value per serving:

Calories: 505
Carbs:     52 grams
Protein:   29 grams
Fat: 19 grams (5 grams saturated)

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