Spicy Salmon And Vegetable Bowl Recipes

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SPICY SALMON AND VEGETABLE BOWL



Spicy Salmon and Vegetable Bowl image

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

Provided by Reynolds Kitchens(R)

Categories     Trusted Brands: Recipes and Tips     Reynolds®

Time 35m

Yield 4

Number Of Ingredients 11

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

Steps:

  • 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.

Nutrition Facts : Calories 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, Sodium 1110.6 mg, Sugar 10.3 g

SPICY HONEY-CHIPOTLE SALMON BOWL



Spicy Honey-Chipotle Salmon Bowl image

This is an easy meal to put together because it incorporates cooking on a sheet pan. If you are starting with fresh salmon you must adjust the cooking times.

Provided by thedailygourmet

Categories     Salmon Fillets

Time 1h5m

Yield 2

Number Of Ingredients 12

2 cups low-sodium chicken broth
1 teaspoon butter
½ cup brown rice, rinsed well
1 ½ cups chopped fresh green beans
1 medium sweet potato, chopped
1 tablespoon olive oil
salt and ground black pepper to taste
1 tablespoon honey
1 teaspoon ground dried chipotle pepper
½ teaspoon granulated garlic
2 (4 ounce) frozen salmon fillets with skin
1 tablespoon chopped toasted pecans

Steps:

  • Bring chicken broth and butter to a boil in a saucepan. Add rinsed brown rice and reduce heat to medium-low. Cover and simmer until rice is tender and liquid has been absorbed, 45 to 50 minutes. When finished, remove from the heat, cover, and keep warm.
  • Meanwhile, preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
  • When the rice has about 30 minutes left, combine green beans, sweet potato, olive oil, salt, and pepper in a bowl; toss to combine. Transfer to the prepared baking sheet, separating green beans on one side and sweet potatoes on the other.
  • Combine honey, chipotle pepper, and garlic in a bowl; season to taste with salt and pepper. Brush mixture onto frozen salmon and place on top of the green beans, skin-side down (this step is important.)
  • Roast in the preheated oven until vegetables are soft and salmon flakes easily with a fork, 30 to 35 minutes.
  • Remove from the oven. Divide rice between 2 bowls. Top each bowl with vegetables and a salmon fillet. Sprinkle toasted pecans over top.

Nutrition Facts : Calories 601.5 calories, Carbohydrate 75 g, Cholesterol 70.2 mg, Fat 20.1 g, Fiber 8.3 g, Protein 31.5 g, SaturatedFat 4 g, Sodium 190.4 mg, Sugar 15.4 g

SPICY SALMON BOWLS OVER BROWN RICE



Spicy Salmon Bowls over Brown Rice image

This recipe is a delicious way to get some healthy foods in your family's diet. Salmon, brown rice, fresh crunchy vegetables, and a spicy sauce will perk up their taste buds and bring you compliments.

Provided by Bibi

Time 50m

Yield 4

Number Of Ingredients 19

4 (4 ounce) salmon fillets
¼ cup soy sauce
2 tablespoons avocado oil
2 tablespoons chili-garlic sauce, or more to taste
2 teaspoons grated fresh ginger
1 teaspoon honey, or to taste
½ teaspoon sesame oil
1 medium lime, juiced
2 cups cooked brown rice
1 cup matchstick carrots
1 cup snow peas, trimmed
1 medium avocado, sliced
½ medium red bell pepper, julienned
3 stalks green onion, chopped
¼ cup natural creamy peanut butter
1 tablespoon rice wine vinegar
½ teaspoon garlic powder
1 tablespoon water, or as needed
2 teaspoons sesame seeds

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line a sheet pan with aluminum foil and place salmon fillets on top.
  • Stir soy sauce, avocado oil, chili-garlic sauce, ginger, honey, sesame oil, and lime juice together in a small bowl; brush over salmon fillets. Set remaining sauce aside for dressing.
  • Bake salmon in the center of the preheated oven until it flakes easily with a fork, about 15 minutes. Remove from the oven and let cool, about 15 minutes.
  • Divide rice evenly between 4 bowls and top with salmon fillets. Distribute carrots, snow peas, avocado, and bell peppers evenly between the bowls; sprinkle green onion over top.
  • Stir reserved soy sauce mixture with peanut butter, rice wine vinegar, and garlic powder; add water until dressing reaches desired consistency. Drizzle over the bowls and sprinkle with sesame seeds.

Nutrition Facts : Calories 543.6 calories, Carbohydrate 43.4 g, Cholesterol 48.7 mg, Fat 29 g, Fiber 9.4 g, Protein 30.9 g, SaturatedFat 4.4 g, Sodium 1301.6 mg, Sugar 7.1 g

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