Name: Sunny's Sambal Salmon Bowl
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 2 servings
Ingredients: 1/4 cup honey; 3 tablespoons soy sauce; 2 tablespoons fresh lemon juice; 2 teaspoons sambal; Two 6-ounce skinless salmon fillets; Kosher salt and freshly ground black pepper; Extra-virgin olive oil, for the pan; One 12-ounce steamer bag broccoli florets; One 8- to 10-ounce pouch microwavable jasmine or brown rice; Extra-virgin olive oil, for drizzling, optional; 1 Granny Smith apple, peeled and cut into 1/4-inch cubes; Lemon wedges, for spritzing

Directions

For the sauce. In a small 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. Add the salmon to the pan top-side down. Brush the salmon with the sauce on the flat side facing up and cook, flipping the salmon halfway through, 3 to 4 minutes per side. Transfer the salmon to a plate. Add the remaining sauce to the pan and continue to cook until it reduces to a glaze, 1 to 2 minutes. Pour the sauce over the salmon and let rest for 5 to 10 minutes.
For the bowl: Cook the broccoli and rice in the microwave according to the package instructions. Drizzle or toss the broccoli with extra-virgin olive oil, if desired.
Divide the rice between 2 bowls. Arrange the broccoli, salmon, apples and lemon wedges for spritzing over the rice. Spoon any extra sauce on the plate over the salmon and serve.

Sunny's Sambal Salmon Bowl

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