> 2 cups minute brown rice
> 1 tbsp canola oil
> 1 lb skinless salmon filets cut into 1-inch cubes
> 1 tsp garlic powder, divided
> 1 tsp ground black pepper, divided
> 1 (8 oz) bag shelled edamame beans, thawed
> 1 cup matchstick carrots
> 1 bell pepper, cut into thin strips
> 1 avocado
> 1/4 cup orange juice
> 2 tbsp hoisin
> 1 tbsp sesame seeds
Preheat a large nonstick skillet over medium high heat. Prepare the rice according to package directions.
Add the canola oil to the hot pan. Season the salmon with half of the garlic powder and black pepper. Cook the salmon for 4-6 minutes, stirring occasionally, until brown on all sides and cooked through. Remove from pan and set on a plate.
Meanwhile whisk together the orange juice, hoisin sauce and sesame seeds to make the glaze.
Add the edamame, carrots, and peppers to the pan. Add the remaining garlic powder and black pepper. Cook the vegetables for 2-3 minutes or until tender.
Scoop out 2/3 cup of rice into a bowl. Top with veggies, salmon chunks, avocado slices and drizzle the hoisin sauce over top. Enjoy!