Sunny uses pantry staples to produce a double-duty marinade and sauce for her quick, simple and extra-filling salmon and rice bowl!
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Sunny's Sambal Salmon Bowl
RECIPE THANKS TO SUNNY ANDERSON
Level: Easy
Total: 40 minutes
Active: 20 min
Yield: 2 servings

Ingredients

Sauce:

1/4 cup honey
3 tablespoons soy sauce
2 tablespoons fresh lemon juice
2 teaspoons sambal

Salmon:

Two 6-ounce skinless salmon fillets
Kosher salt and freshly ground black pepper
Extra-virgin olive oil, for the pan

Bowl:

One 12-ounce steamer bag broccoli florets
One 8- to 10-ounce pouch microwavable jasmine or brown rice
Extra-virgin olive oil, for sprinkling, optional
1 Granny Smith apple, peeled and cut into 1/4-inch cubes
Lemon wedges, for spritzing

Instructions

For the sauce. In a little bowl, add the honey, soy sauce, lemon juice and sambal and mix well.

For the salmon: Season both sides of the salmon fillets with salt and pepper. Brush the sauce on the top (curved) side of the fillet and let it sit for 10 minutes. Add a bit of oil to a large nonstick pan on medium heat. Include the salmon to the pan top-side down. Brush the salmon with the sauce on the flat side dealing with up and cook, flipping the salmon midway through, 3 to 4 minutes per side. Transfer the salmon to a plate. Include the remaining sauce to the pan and continue to cook up until it minimizes to a glaze, 1 to 2 minutes. Put the sauce over the salmon and let rest for 5 to 10 minutes.

For the bowl: Prepare the broccoli and rice in the microwave according to the bundle instructions. Drizzle or toss the broccoli with extra-virgin olive oil, if wanted.

Divide the rice between 2 bowls. Set up the broccoli, salmon, apples and lemon wedges for spritzing over the rice. Spoon any additional sauce on the plate over the salmon and serve.

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Sunny Anderson's Sambal Salmon Bowl|The Kitchen area|Food Network