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Sweet and Spicy Salmon with Roasted Summer Veggie Rice
KITCHENAID11Ingredients
40Minutes
470Calories
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Ingredients
US|METRIC
4 SERVINGS
- 2 Tbsp. Sriracha sauce
- 3 Tbsp. honey
- 2 Tbsp. soy sauce (divided use)
- 1 tsp. rice wine vinegar
- 2 ears corn (about 2 cups, shucked and cut from the cob)
- 1 cup sweet peppers (chopped, red, yellow or orange)
- 1 Tbsp. olive oil
- 1 1/2 lb. salmon filets (4 pieces)
- 1/2 tsp. Cajun seasoning
- 2 Tbsp. chopped cilantro (plus extra for garnish)
- 2 cups cooked rice
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Directions
- Preheat oven to 375 degrees.
- In a small bowl, mix together Sriracha sauce, honey, one teaspoon soy sauce (reserve 2 tablespoons for later), and vinegar. Set aside.
- In a medium size bowl, mix together corn, peppers, olive oil and the remaining 2 tablespoons of soy sauce.
NutritionView More
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470Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories470Calories from Fat230 |
| % DAILY VALUE |
| Total Fat26g40% |
| Saturated Fat6g30% |
| Trans Fat |
| Cholesterol95mg32% |
| Sodium680mg28% |
| Potassium740mg21% |
| Protein35g |
| Calories from Fat230 |
| % DAILY VALUE |
| Total Carbohydrate20g7% |
| Dietary Fiber1g4% |
| Sugars17g |
| Vitamin A25% |
| Vitamin C90% |
| Calcium4% |
| Iron2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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