Lemon Lime & Black Sesame Salmon


  • 4 salmon fillets (4 ounces each/1lb quartered), skin removed
  • 1 tsp Chef François Classic Seasoning
  • 2 tsp unsalted butter
  • 1 large clove garlic, chopped
  • 1 tsp ginger, finely chopped
  • ¼ tsp red pepper flakes
  • 3 Tbsp pure maple syrup
  • 2 Tbsp fresh lime juice (1 lime squeezed)
  • 1 Tbsp fresh lemon juice ( ½ lemon squeezed)
  • 3 Tbsp reduced-sodium soy sauce
  • 1 tsp cornstarch
  • 1 tsp canola oil
  • 1 11ounce package fresh baby spinach, washed and destemmed
  • 16 Snow peas, stemmed
  • 1 cup jasmine rice, cooked


  1. Heat oven to 400°F.
  2. In a small saucepan, melt butter over medium heat. Sauté garlic, ginger and pepper flakes until garlic is lightly golden, 1 minute. Add maple syrup, juices and soy sauce; cook until bubbling, 3 minutes.
  3. In a small bowl, combine cornstarch and 1 teaspoon water; stir into garlic glaze. Cook until slightly thick, 1 minute.
  4. Arrange Salmon fillets on a greased baking sheet.
  5. Sprinkle Chef François Classic Seasoning over Salmon.
  6. Spread 1 teaspoon glaze over each fillet. Roast until just cooked through, 12 minutes.
  7. In a medium skillet, warm oil over medium heat. Add half of the spinach leaves and snow peas ; sauté until spinach is just wilted. Remove from pan; set aside.
  8. Repeat with second half of spinach.
  9. Divide rice among 4 bowls; top each with ¼ spinach and 1 salmon fillet.
  10. Drizzle with remaining sauce; sprinkle each with ½ teaspoon sesame seeds.
En Guete!

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