Spicy Salmon and Vegetable Bowl

Ingredients

• tablespoon schili garlic sauce (sambal)
• tablespoon ssoy sauce
• tablespoon ssesame oil
• 1/2 tablespoon sbrown sugar
• tablespoon rice wine vinegar
• (6 ounce) salmon fillets, cut into 1-inch squares
• red bell pepper, seeded and cut into 1-inch squares
• cup snow peas
• carrots, peeled and thinly slice d
• cup scooked jasmine rice
• Reynolds Wrap® Non Stick Aluminum Foil

Instructions

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.