Sweet-And-Spicy Salmon Rice Bowl

• servings: 4 servings
• total time: 30 minutes

Ingredients

1/3 cup unsalted chicken stock

1/2 teaspoon cornstarch

2 tablespoons rice vinegar

1 1/2 tablespoons honey

2 teaspoons Sriracha chile sauce

2 1/2 tablespoons toasted sesame oil, divided

1 1/2 teaspoons kosher salt, divided

4 (5-oz.) skinless salmon fillets (about 1 1/2 inches thick)

2 (8.8-oz.) pkg. precooked microwavable brown rice

6 ounces fresh snow peas, trimmed (about 2 cups)

3 scallions, diagonally sliced (1/2 cup)

1 small English cucumber, diced (about 3/4 cup)

3 medium radishes, cut into matchsticks (1/2 cup)

1 teaspoon toasted sesame seeds

Directions

Whisk together stock and cornstarch in a small saucepan. Add vinegar, honey, Sriracha, 1/2 tablespoon of the oil, and 1/4 teaspoon of the salt; bring to a simmer over medium, whisking constantly. Cook, whisking occasionally, until reduced to 1/2 cup, about 4 minutes. Remove from heat. Place 2 tablespoons of the sauce in a medium bowl, and let cool slightly. Set aside remaining sauce. Add salmon to bowl, toss to coat, and let stand 5 minutes.

Meanwhile, microwave rice according to package directions.

Heat 1 tablespoon of the oil in a large skillet over medium-high. Add snow peas. Cook, stirring often, until tender, about 4 minutes. Stir in rice, scallions, and 1/2 teaspoon of the salt; cook, stirring occasionally, 1 minute. Remove mixture from skillet; keep warm.

Add remaining 1 tablespoon oil to skillet. Sprinkle fish with remaining 3/4 teaspoon salt. Add salmon to skillet. Cook until lightly charred and a thermometer registers 130°F (medium doneness), 3 to 4 minutes per side. Divide rice mixture and salmon evenly among 4 shallow bowls. Top evenly with cucumber, radishes, and sesame seeds. Drizzle with remaining sauce.