Prep Time:
20 mins
Cook Time:
15 mins
Total Time:
35 mins
Servings:
4
Yield:
4 servings
Ingredients
Directions
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.
Reynolds Kitchen Tip:
Line a cookie sheet tray with Reynolds Wrap(R) Non-Stick Aluminum Foil for easy release of the cooked salmon.
Nutrition Facts (per serving)
| 581 | Calories |
| 17g | Fat |
| 61g | Carbs |
| 42g | Protein |
