This recipe is a life changer. It’s one of those recipes that will absolutely make it into your rotation, I have no doubt. It’s ridiculously easy, incredibly flavorful, and pretty enough to serve to guests.
I recently returned from a fantastic weekend getaway to my hometown. It’s awesome what a few days’ downtime can do for a girl! I managed to see so many people who are important to me in such a short span, and while it was a crazy whirlwind of a tour at times, I have to thank my parents for totally taking care of me and making me feel like a teenager again! I felt just as spoiled this time as I did when I lived at home. And waking up to coffee and warm blueberry muffins in the morning? Pretty darn easy to get used to, Mom!
I made this dish the first night I got back from my mini-vacay. After traveling, unpacking, laundry, and getting organized, I knew I wanted something easy. There are only a handful of ingredients in this dish, but they come together with such crazy good flavor you won’t believe it. This is also my favorite way to eat spinach; it couldn’t be simpler!
Everyone I’ve ever made this for has raved. And they will for you, too, because it’s foolproof.
I like to use Forbidden rice because of it’s nutty flavor and also because of its beautiful color that makes a stark contrast to the salmon, however I have used other styles of rice before to much success – try a brown basmati, or jasmine. Forbidden rice is available at Whole Foods. Also, don’t be thrown by the amount of spinach called for. It may seem like a popeye-sized serving, but it wilts down to barely anything at all. This recipe is easily doubled.
While I was out to dinner with my parents last Saturday night, I asked them what was their favorite meal they’ve ever eaten. My Dad, the most ‘meat=good’ guy there ever was, recalled this dish. Do you need any more incentive? Make this tonight.
Special thanks to Hilary from For The Love of Basil for the inspo!
2. Cook rice as directed on package.
3. Prepare the salmon for the oven by placing it on a parchment lined baking sheet. Drizzle with a tsp of olive oil, and pass over it with a few good cracks of fresh pepper. Add to the oven and bake until it flakes easily with a fork, about 17 minutes.
4. About 5 minutes before the fish is ready, heat 1 tsp olive oil in a small pan. Add the garlic and pepper flakes and sauté until lightly golden and fragrant, about 1 minute.
5. Add pure maple syrup, soy sauce, and lime juice and bring to a boil. Reduce heat to medium low and add the cornstarch and water mixture. Stir continuously until sauce thickens, about 3 minutes. Remove from heat.
6. Once you take the salmon out of the oven, heat 1 tsp of olive oil in a large non stick saute pan on high heat and add spinach. Stir until wilted, about 1 minute.
7. Divide rice equally among bowls and add a tsp of sauce, then top rice with spinach and salmon. Finish each bowl by topping salmon with desired amount of sauce and a sprinkle of sesame seeds.
* 2 4oz salmon fillets
* extra virgin olive oil
* 1 large garlic clove, minced
* ½ teaspoon red pepper flakes, or more to your taste
* 1/4 Cup soy sauce
* 1/4 Cup pure maple syrup
* juice from one lime (about 2 Tbsp)
* 1.5 teaspoons cornstarch mixed with a Tbsp of water
* 4 Cups (packed) baby spinach
* sesame seeds, for sprinkling