Asian Sesame Salmon Rice Bowl

4 servings
1 - cup jasmine rice
3 – Tablespoons low sodium soy sauce
2 - teaspoons unsalted butter
1- Teaspoon cornstarch
1 - large clove garlic, finely chopped
4 – 4 oz. skin off salmon fillets
1/4 - teaspoon red pepper flakes
1 - teaspoon olive oil
3 - Tablespoons pure maple syrup or sugar free
2 – 5 oz. packages baby spinach
3 - Tablespoons fresh lime juice
2 - teaspoons mixed sesame seeds
Heat oven to 400°. Cook rice as directed on package. In a small saucepan, melt butter over medium heat. Sauté garlic and pepper flakes until garlic is lightly golden, 1 minute. Add syrup, juice and soy sauce; cook until bubbling, 3 minutes. In a bowl, combine cornstarch and 1 tsp water; stir into garlic glaze. Cook until slightly thick, 1 minute. Arrange fillets on a foil-lined baking sheet. Spread 1 tsp glaze over each fillet. Roast until just cooked through, 12 minutes. In a medium skillet, warm oil over medium heat. Add 1 package spinach; sauté until just wilted. Remove from pan; set aside. Repeat with second package spinach. Divide rice among 4 bowls; top each with 1/4 spinach and 1 salmon fillet, broken into large pieces. Drizzle with remaining sauce; sprinkle each with 1/2 tsp sesame seeds.
Nutrition per serving:
505 calories per serving / 19 g fat (5 g saturated) / 52 g carbs / 2 g fiber / 29 g protein

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