Spicy Salmon and Vegetable Bowl

Name: Spicy Salmon and Vegetable Bowl
Total time: 35
Yield: 4
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

Recipe by Reynolds KitchensR from allrecipes.com

Dinner 35 Mins.

Ingredients

4 servings

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2 tablespoons chili garlic sauce (sambal)
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3 tablespoons soy sauce
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2 tablespoons sesame oil
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1 ½ tablespoons brown sugar
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1 tablespoon rice wine vinegar
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4 (6 ounce) salmon fillets, cut into 1-inch squares

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1 red bell pepper, seeded and cut into 1-inch squares
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1 cup snow peas
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4 carrots, peeled and thinly sliced
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4 cups cooked jasmine rice
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Reynolds Wrap® Non Stick Aluminum Foil

Instructions

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.