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Spicy Salmon and Vegetable Bowl

  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Servings: 4
  • Course: Main Dish

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

Reynolds Kitchens® Tips

Reynolds Kitchens tip

Line a cookie sheet tray with Reynolds Wrap®Non-Stick Aluminum Foil for easy release of the cooked salmon.


  • 2 tablespoons chili garlic sauce (sombal)
  • 3 tablespoons soy sauce
  • 2 tablespoons of sesame oil
  • 1 1/2 tablespoons brown sugar
  • 1 tablespoons rice wine vinegar
  • 4 6-ounce salmon fillets, cut into 1" squares
  • 1 red bell pepper, seeded and cut into 1" squares
  • 1 cup snow peas
  • 4 carrots, peeled and thinly sliced
  • 4 cups cooked jasmine rice
  • Reynolds Wrap® Non-Stick Foil


Step 1

Preheat the broiler to low heat.

Step 2

Whisk together the chili garlic sauce, 2 tablespoons of soy sauce, 1 tablespoon of sesame oil, sugar and vinegar until combined.

Step 3

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

Step 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.

Step 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.

Step 6

Divide the rice into 4 portions and serve the cooked salmon and vegetables evenly.

Optional Serving:

Serve with a hard boiled egg or a fried egg.

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