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:
- 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.
Source: I Can Cook That
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