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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: : -

Preheat the broiler to low heat.
Whisk together the chili garlic sauce, 2 tablespoons of soy sauce, 1 tablespoon of sesame oil, sugar and vinegar until combined.
Add the cut up salmon to the bowl and mix until coated.
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.
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.
Divide the rice into 4 portions and serve the cooked salmon and vegetables evenly.
Optional Servings: Serve with a hard boiled egg or a fried egg.

4 servings

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