Citrus Salmon Bowl with Orange Drizzle

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Fresh salmon fillet with parsley and lemon slices
Fresh salmon fillet with parsley and lemon slices

Citrus Salmon Bowl with Orange Drizzle

Course Main Dishes
Servings 4 people


  • 1 cup jasmine rice
  • 2 teaspoons unsalted butter
  • 1 clove largegarlic finely chopped
  • 1/4 teaspoon red pepper flakes
  • 3 tablespoons MTOO Cranberry Pear Balsamic
  • 3 tablespoons fresh orange juice
  • 3 tablespoons reduced-sodium soy sauce
  • 1 teaspoon cornstarch
  • 4 each salmon fillets skin removed, 4 each
  • 1 teaspoon MTOO Blood Orange Olive Oil
  • 2 ounces packages baby spinach 5each
  • 2 teaspoons black sesame seeds


  • Heat oven to 400°F.
  • Cook rice as directed.
  • In a small saucepan, melt butter over medium heat, sauté garlic and pepper flakes until garlic is lightly golden, 1 minute. Add vinegar, orange juice and soy sauce; cook until bubbling, 3 minutes.
  • In a bowl, combine cornstarch and 1 teaspoon water; stir into garlic glaze. Cook until slightly thick, 1 minute.
  • Arrange fillets on a foil-lined baking sheet. Spread 1 teaspoon 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 teaspoon sesame seeds.
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