Try this tasty Spicy Salmon and Vegetable Bowl recipe that is easy to make and absolutely loaded with flavor.
Preparation Time
20 mins
Cooking Time
15 mins
Total Time
35 mins
Calories
581 Calories
Recipe Instructions
Step 1
Preheat the broiler to low heat.
Step 2
Whisk together the chili garlic sauce, 2 tablespoons of soy sauce, 1 tablespoon of sesame oil, sugar and vinegar until combined.
Step 3
Add the cut up salmon to the bowl and mix until coated.
Step 4
Line a cookie sheet with Reynolds Wrap® Non-Stick Foil and evenly spread out the salmon and cook under the broiler for 8 to 10 minutes or until browned and cooked throughout.
Step 5
Pour the remaining 1 tablespoon of sesame oil into a large frying pan on high heat and add in the bell peppers, snow peas and carrot and stir-fry for 3 to 4 minutes. Finish the vegetables by adding the remaining 1 tablespoon of soy sauce.
Step 6
Divide the rice into 4 portions and serve the cooked salmon and vegetables evenly.
Step 7
Optional Servings: Serve with a hard boiled egg or a fried egg.
Ingredients
2 tablespoons sesame oil
3 tablespoons soy sauce
1 cup snow peas
1 tablespoon rice wine vinegar
Reynolds Wrap® Non Stick Aluminum Foil
4 cups cooked jasmine rice
4 carrots, peeled and thinly sliced
2 tablespoons chili garlic sauce (sambal)
4 (6 ounce) salmon fillets, cut into 1-inch squares
1 red bell pepper, seeded and cut into 1-inch squares
