Name: Spicy Salmon and Vegetable Bowl
Prep time: 20 min
Cook time: 20 min
Yield: 4
Ingredients: Chili garlic sauce (sambal) - 2 tablespoons; Soy sauce - 3 tablespoons; Sesame oil - 2 tablespoons; Brown sugar - 1 ½ tablespoons; Rice wine vinegar - 1 tablespoon; Salmon fillets, cut into 1-inch squares - 4 (6 ounce); Red bell pepper, seeded and cut into 1-inch squares - 1; Snow peas - 1 cup; Carrots, peeled and thinly sliced - 4; Cooked jasmine rice - 4 cups; Reynolds Wrap® Non Stick Aluminum Foil - 4 cups

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Spicy Salmon and Vegetable Bowl

1. Chili garlic sauce (sambal) - 2 tablespoons

2. Soy sauce - 3 tablespoons

3. Sesame oil - 2 tablespoons

4. Brown sugar - 1 ½ tablespoons

5. Rice wine vinegar - 1 tablespoon

6. Salmon fillets, cut into 1-inch squares - 4 (6 ounce)

7. Red bell pepper, seeded and cut into 1-inch squares - 1

8. Snow peas - 1 cup

9. Carrots, peeled and thinly sliced - 4

10. Cooked jasmine rice - 4 cups

11. Reynolds Wrap® Non Stick Aluminum Foil - 4 cups

How to cook deliciously - Spicy Salmon and Vegetable Bowl

1. Stage

Preheat the broiler to low heat.

2. Stage

Whisk together the chili garlic sauce, 2 tablespoons of soy sauce, 1 tablespoon of sesame oil, sugar and vinegar until combined.

3. Stage

Add the cut up salmon to the bowl and mix until coated.

4. Stage

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.

5. Stage

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.

6. Stage

Divide the rice into 4 portions and serve the cooked salmon and vegetables evenly.

7. Stage

Optional Servings: Serve with a hard boiled egg or a fried egg.