Ingredients
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2 cups minute brown rice
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1 tbsp canola oil
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1 lb skinless salmon filets cut into 1-inch cubes
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1 tsp garlic powder, divided
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1 tsp ground black pepper, divided
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1 (8 oz) bag shelled edamame beans, thawed
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1 cup matchstick carrots
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1 bell pepper, cut into thin strips
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1 avocado
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1/4 cup orange juice
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2 tbsp hoisin
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1 tbsp sesame seeds
Steps
1
Preheat a large nonstick skillet over medium high heat. Prepare the rice according to package directions.
2
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.
3
Meanwhile whisk together the orange juice, hoisin sauce and sesame seeds to make the glaze.
4
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.
5
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!
