Asian Salmon and Rice Bowls

• servings: Servings: 4
• total time: 19 minutes

Ingredients

1 lb fresh salmon

2 cups uncooked rice

3 cups water

1 cup frozen shelled edamame

2 whole bell peppers, thinly sliced

1 large red onion, thinly sliced

2 tbs oil for cooking

1 tsp salt

1 tsp pepper

Sauce:

1/3 cup low-sodium soy sauce

2 tbs sesame oil

2 tbs honey

2 tbs chili crisp oil

1 tsp white pepper

Directions

rinse rice and add into a rice cooker or pot with water and edamame; mix well and cook

add peppers and onions into a bowl with oil, salt, and pepper; sauté until tender

add salmon into a baking dish covered with parchment paper; mix sauce together and baste over salmon

bake salmon at 375F for about 17 minutes until internal temp is 145F

build bowls based off preferred serving size and top with extra sauce from the baking dish

store in fridge for up to 5 days or in the freezer for up to 6 months

How I Reheat Meals*

1.) pick a defrosted meal from the fridge and microwave for 2-3 minutes, mixing halfway to ensure even heating; I keep the lid on and slightly off-center to allow the meal to steam and to prevent splatter

2.) transfer a meal from the freezer to the fridge and place it in the back of the line; this gives it 1-2 days to defrost before reheating