Sweet Chili Salmon Rice Bowls

Preparation Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 4 Servings

Ingredients:

• 1 lb. salmon filet, cut into chunks
• 1/2 cup shredded carrot
• 1/2 cup shelled edamame
• a pinch of salt and pepper
• 1 bunch of green onions, sliced into 1/2 to 1 inch pieces
• 1/4 cup sweet chili sauce, plus extra for topping if desired
• 1/4 cup fresh chopped cilantro (we love lots of cilantro)
• 2 Tbsp. toasted sesame oil, divided
• 1-2 Tbsp. toasted sesame seeds
• 1 lime, sliced

Directions:

1. Cook rice in a rice cooker according to directions.
2. Skin and cut salmon into cubes. Place the salmon in a bowl and season with salt and pepper, then cover with the chili sauce and honey, tossing well to coat. You can toss with a little more chili sauce if desired.
3. Heat a large skillet or grill pan over medium-high heat and add 1 Tbsp. sesame oil. Add the edamame and shredded carrots and cook 2-3 minutes or until slightly tender. Add green onions and cook and additional 1-2 minutes. Set veggies aside.
4. Heat a large skillet or grill pan over medium-high heat and add the other 1 Tbsp. sesame oil. Place the salmon in the skillet and cook until opaque and golden on all sides, about 1 to 2 minutes per side.
5. Assemble rice bowls by dividing the rice, veggies, and salmon among 4 bowls. Top with cilantro, sesame seeds, and lime wedges.

Notes
*The cooking time assumes rice can be started ahead of time.
*Recipe from freshlyzested.com