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You are here: Home / East Asia / Lime-Teriyaki Salmon Rice Bowls

March 16, 2015 By Kaitlin Leave a Comment

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.

Lime-Teriyaki Salmon Rice Bowls

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

Lime-Teriyaki Salmon Rice Bowls

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.

IMG_0805

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.

IMG_0803

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

IMG_0804

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

IMG_0806 IMG_0807

Cook until slightly thickened, about 1 minute.

IMG_0808

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.

IMG_0809

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

IMG_0810

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.

Lime-Teriyaki Salmon Rice Bowls

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!

 

Lime-Teriyaki Salmon Rice Bowls

 

Lime-Teriyaki Salmon Rice Bowls
Recipe Type: Dinner, Seafood, Gluten Free, Weeknight Meal
Author: I Can Cook That
Cook time: 30 mins
Total time: 30 mins
Serves: 4 servings
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
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. Add the maple syrup, lime juice, and soy sauce and bring to a simmer, cooking for about 3 minutes.
  5. Combine the cornstarch and 2 teaspoons water in a small bowl and stir into the garlic sauce.
  6. Cook until slightly thickened, about 1 minute.
  7. 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.
  8. In a medium saute pan, add the remaining 1 teaspoon olive oil over medium heat. Add the spinach and saute until just wilted.
  9. 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.
3.2.2929

 

Related posts:

Glazed Salmon and Rice Bowl Citrus Poached Salmon with Mustard Sauce Salmon and Snow Pea Brown Rice Bowls Crispy Coconut Kale with Roasted Salmon Sweet Potatoes and Coconut Rice

Filed Under: East Asia, Gluten Free, Main Dish, Seafood, Weeknight Meal Tagged With: Bowls, Coconut Aminos, Garlic, Gluten Free, I Can Cook That, Lime, Limes, main dish, Maple Syrup, Mushrooms, Recipe, Red Pepper, Rice, Salmon, Seafood, Sesame Seeds, Soy Sauce, Spinach, Teriyaki, Weeknight Meal

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