Lime-Teriyaki Salmon Rice Bowls

I posted a recipe for a Salmon Teriyaki Stir Fry a while back and was craving something similar but not the exact same recipe. I found this recipe for an Asian Salmon Bowl with Lime Drizzle on Epicurious and doctored it up to suit my tastes.

This rice bowl is super satisfying and comes together really quickly. Feel free to experiment with different mix ins and toppings!

Ingredients:

• 1 cup cooked rice, white or brown
• 2 teaspoons olive oil, divided
• 1 package (8 ounces) sliced baby bella mushrooms
• 1/4 teaspoon salt
• 1 tablespoon unsalted butter
• 2 large garlic cloves, minced
• 1/2 teaspoon red pepper flakes
• 1/3 cup pure maple syrup
• 1/3 cup fresh lime juice
• 1/3 cup reduced-sodium soy sauce (or coconut aminos to make gluten free)
• 2 teaspoons cornstarch
• 4 salmon fillets (4 ounces each)
• 1 teaspoon olive oil
• 1 package (5 ounces) baby spinach
• 1 red bell pepper, chopped
• 2 teaspoons black sesame seeds

Preheat your oven to 400 degrees F. Begin by making your rice according to package directions. You’ll need 1/2 cup uncooked rice to make 1 cup fully cooked rice.

Add 1 teaspoon olive oil to a small saute pan over medium high heat. Add the mushrooms and salt and cook, stirring occasionally, until  the mushrooms give off liquid and brown a bit.

While waiting for the mushrooms to cook, melt the butter over medium heat in a large saute pan. Add the garlic and red pepper flakes and cook until fragrant, about 1 minute.

Add the maple syrup, lime juice, and soy sauce and bring to a simmer, cooking for about 3 minutes.

Combine the cornstarch and 2 teaspoons water in a small bowl and stir into the garlic sauce.

Cook until slightly thickened, about 1 minute.

Add the salmon to foil-lined baking sheet that has been sprayed with cooking spray. Spoon 1 teaspoon glaze over each fillet (or however much you need to cover the salmon). Cook at 400 degrees F for 12 minutes, or until just cooked through.

In a medium saute pan, add the remaining 1 teaspoon olive oil over medium heat. Add the spinach and saute until just wilted.

To assemble, divide the rice among 4 bowls. Top each with 1/4 of the spinach mixture, 1/4 of the mushrooms, 1 salmon fillet, and 1/4 of the chopped red bell pepper. Drizzle with the remaining sauce and sprinkle with 1/2 teaspoon sesame seeds.

The sauce is tangy and a little sweet; it works so well with the crunchy peppers and wilted spinach. This is a really satisfying weeknight meal that is nice and quick to make!