Baked Asian Salmon
Baked in
aluminum foil, this Asian baked salmon for two is a breeze to clean up and full
of flavors. It will make you want salmon every night of the week !!!
Ingredients
- 1 teaspoon lime juice
- 1/4 teaspoon red pepper flakes
- 3 Tablespoons Tamari soy sauce
- 1 teaspoon minced garlic divided
- 1 teaspoon water
- 1 teaspoon olive oil
- 3 Tablespoons pure maple syrup
- 2 salmon fillets 4 oz each
- 1 package 9 oz fresh spinach
- 2 teaspoons black sesame seeds
- 2 teaspoons unsalted butter
- 1 teaspoon cornstarch substitute arrowroot or tapioca for Whole30 & Paleo diets
Instructions
First, preheat
the oven to 400 degrees. Prepare the cookie sheet by lining with foil.
Then, in a
small saucepan, melt the butter, then sauté 1/2 teaspoon of garlic and chili
flakes for 1 to 2 minutes.
Add maple
syrup, soy sauce and lime juice and continue cooking for 3 minutes.
Mix the
cornstarch with water and stir in the sauce, stirring continuously until
thickened, about 2-3 minutes. Put aside.
Place the
salmon fillets on the prepared cookie sheet and brush 1 to 2 teaspoons of icing
on each fillet.
Bake for 15
minutes or until salmon flakes easily when pierced with a fork.
While
cooking salmon fillets, prepare spinach.
Place 1
teaspoon of olive oil in a large saucepan and turn the pan several times to
coat the bottom.
Heat the oil
over medium heat then add 1/2 teaspoon garlic and sauté for 1 to 2 minutes.
Add the
spinach leaves to rest in an even layer at the bottom of the pan. (Work in
batches if you work with a large amount of spinach)
Turn the
leaves with a spatula while they are wilting.
Remove from
the mold as soon as it is withered.
Happy Cooking Time.
