Spicy Salmon and Vegetable Bowl recipe

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Ingredients

2 tablespoons chili garlic sauce (sambal)
3 tablespoons soy sauce
2 tablespoons sesame oil
1 ½ tablespoons brown sugar
1 tablespoon rice wine vinegar
4 (6 ounce) salmon fillets, cut into 1-inch squares
1 red bell pepper, seeded and cut into 1-inch squares
1 cup snow peas
4 carrots, peeled and thinly sliced
4 cups cooked jasmine rice
Reynolds Wrap® Non Stick Aluminum Foil

Nutrition Info

580.5 calories
carbohydrate: 60.7 g
cholesterol: 74.7 mg
fat: 17.4 g
fiber: 3.9 g
protein: 42.4 g
saturatedFat: 3.2 g
servingSize: -
sodium: 1110.6 mg
sugar: 10.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the broiler to low heat.

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

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

  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.

  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.

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

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

Recipe Yield

4 servings

Recipe Note

Try this tasty Spicy Salmon and Vegetable Bowl recipe that is easy to make and absolutely loaded with flavor.

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