Asian Salmon and Rice Bowls

Asian Salmon and Rice Bowls 🐟🍚

Sharing a quick and easy recipe for your next meal prep! These bowls are filled with healthy protein and the perfect balance of sweet, spicy, and savory flavor. This dish comes together in less than an hour. Enjoy!

Servings: 4
Serving Size: 200g rice and edamame, 100g peppers and onions, 135g salmon
Macros per Serving: 729 cal, 43g P, 72g C, 30g F
Price per Serving: $4.00
Estimated Cook Time: 60 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

Instructions:
-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

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