Ingredients

The following ingredients have 2 Servings
  • 2 teaspoons unsalted butter
  • 1 teaspoon minced garlic (divided)
  • 1/4 teaspoon red pepper flakes
  • 3 Tablespoons pure maple syrup
  • 3 Tablespoons Tamari soy sauce
  • 1 teaspoon lime juice
  • 1 teaspoon cornstarch (substitute arrowroot or tapioca for Whole30 & Paleo diets)
  • 1 teaspoon water
  • 2  salmon fillets (4 oz each)
  • 1 teaspoon olive oil
  • 1 package (9 oz fresh spinach)
  • 2 teaspoons black sesame seeds

Instruction

  • Preheat oven to 400 degrees. Prepare cookie sheet by lining with aluminum foil.
  • In small saucepan, melt butter, then saute 1/2 teaspoon garlic and pepper flakes for 1-2 minutes.
  • Add maple syrup, soy sauce and lime juice and continue cooking for 3 minutes.
  • Combine cornstarch with water and stir into sauce stirring continuously until thickens, about 2-3 minutes. Set aside.
  • Place salmon fillets on prepared cookie sheet and brush 1-2 teaspoons of glaze over each fillet.
  • Bake in oven for 15 minutes or until salmon flakes easily when pierced with fork.
  • While salmon fillets are baking, prepare spinach.
  • Place 1 teaspoon of olive oil in large saucepan and turn the pan a few times to evenly coat bottom.
  • Heat oil over medium heat then add 1/2 teaspoon of garlic and saute for 1-2 minutes.
  • Add spinach leaves so they sit in an even layer in the bottom of the pan. (Work in batches if working with large amount of spinach)
  • Turn the leaves over with a spatula as they wilt.
  • Remove from pan as soon as wilted. Set aside.
  • To serve: Place desired amount of rice on each plate, top with 1/2 of spinach then with salmon fillet. Drizzle with desired amount of maple-lime sauce.