Asian Salmon Bowl With Lime Drizzle

• 1 cup jasmine rice
• 2 teaspoons unsalted butter
• 1 large garlic clove, finely chopped
• 1/4 teaspoon red pepper flakes
• 2 tablespoons brown sugar
• 3 tablespoons fresh lime juice
• 3 tablespoons reduced sodium soy sauce
• 1 teaspoon cornstarch
• 4 salmon fillets, skin removed (4 ounces each)
• 1 teaspoon canola oil
• 2 (5 ounce) packages Baby Spinach
• 2 teaspoons black sesame seeds

1. Heat oven to 400u0b0F
2. Cook rice as directed on package.
3. In a small saucepan, melt butter over medium heat, saute garlic and pepper flakes until garlic is lightly golden, 1 minute. Add brown sugar, juice and soy sauce; cook until bubbling, 3 minutes.
4. In a bowl, combine cornstarch and 1 teaspoon water; stir into garlic glaze. Cook until slightly thick, 1 minute.
5. Arrange fillets on a foil-lined baking sheet. Spread 1 teaspoon glaze over each fillet. Roast until just cooked through, 12 minutes.
6. In a medium skillet, warm oil over medium heat. Add 1 package spinach; saute until just wilted. Remove from pan; set aside. Repeat with second package spinach.
7. Divide rice among 4 bowls; top each with 1/4 of the spinach and 1 salmon fillet, broken into large pieces. Drizzle with remaining sauce; sprinkle each with 1/2 teaspoon sesame seeds.

jasmine rice, unsalted butter, garlic, red pepper, brown sugar, lime juice, soy sauce, cornstarch, salmon, canola oil, spinach, black sesame seeds

Taken from www.food.com/recipe/asian-salmon-bowl-with-lime-drizzle-504572 (may not work)