Spicy Salmon and Vegetable Bowl


  • 2 tablespoons chili garlic sauce (sambal)
  • 3 tablespoons soy sauce
  • 2 tablespoons sesame oil
  • 1 1/2 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


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.

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

Line a cookie sheet with Reynolds Wrap(R) 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.