15-Minute Trader Joe's Citrus-Glazed Salmon Rice Bowl

• •1 piece Trader Joe's fresh salmon fillet (approx. 6 oz, skin-on or skinless, patted dry)
• •1 piece Trader Joe's Frozen Jasmine Rice (individual frozen pouch)
• •2 tbsp orange or lemon juice (freshly squeezed)
• •1 tbsp soy sauce (or tamari)
• •1 tsp honey (or maple syrup)
• •0.5 tsp grated ginger (freshly grated or Trader Joe's ginger paste)
• •1 tsp olive oil (or toasted sesame oil)
• •1.5 cup Trader Joe's Organic Baby Spinach (loosely packed)
• •1 piece green onion (thinly sliced)
• •0.5 tsp toasted sesame seeds (optional garnish)

Instructions

1. 1

   Microwave the pouch of Trader Joe's Jasmine Rice according to package instructions (about 3 minutes), then spoon the warm rice into a serving bowl.

2. 2

   In a small bowl, whisk together the citrus juice, soy sauce, honey, and grated ginger until combined.

3. 3

   Heat oil in a non-stick skillet over medium-high heat. Season the salmon fillet lightly with salt and pepper, then place it in the skillet flesh-side down (or skin-side up). Sear for 3 to 4 minutes until a golden crust forms.

4. 4

   Flip the salmon fillet, then immediately pour the citrus-soy sauce mixture into the pan. Toss in the baby spinach next to the salmon. Simmer for 2 to 3 minutes, spooning the bubbling glaze over the fish as it thickens and the spinach wilts.

5. 5

   Transfer the wilted spinach and glazed salmon on top of the jasmine rice. Spoon any remaining pan glaze over the fish, then garnish with sliced green onions and sesame seeds.

Chef's Tips

• 💡You can easily swap the salmon for thawed Trader Joe's jumbo shrimp; sear them for just 1–2 minutes per side before adding the glaze.
• 💡For an extra citrus punch, finely zest a bit of your lemon or orange into the glaze mixture before cooking.
• 💡If you prefer a crispy crunch, serve with sliced Persian cucumbers alongside the rice instead of wilting spinach.