Sweet & Spicy Salmon with Fried Rice

This recipe was quick, easy, and delicious!  With only 343 calories per serving (that's for salmon AND rice), I will definitely be making this again

Ingredients (Salmon):

• Large (16 Oz.) Salmon Fillet Cut into Four Pieces
• 2 Tbsp. Stone Ground Mustard with Horseradish
• 2 Tbsp. Pure Maple Syrup
• Juice from 1/2 Lemon
• Salt
• Pepper

Ingredients (Rice):

• 2 Cups Cooked Brown Rice
• 2 Tsp. Canola Oil
• 2 Tbsp. Soy Sauce
• 1 Cup Canned Peas & Carrots
• 1/2 Cup Canned Corn
• 1 Tbsp. Minced Ginger
• 1 Tbsp. Minced Garlic
• 1 Tsp. Cumin
• 1 Tbsp. Sriracha
• 1 Tbsp. Stone Ground Mustard with Horseradish

Directions (Salmon):

• Preheat oven to 400°
• Place salmon fillets on baking sheet covered in tin foil.
• Season with salt and pepper.
• Cook for 10 minutes.
• While cooking, combine mustard, syrup, garlic and lemon in small bowl.
• After 10 minutes, remove fillets from oven and cover with sauce.
• Return to oven for 5 minutes.
• Remove and garnish with lemon slice.

Directions (Rice):

• Heat skillet over medium heat.
• In small bowl, whisk together soy sauce, mustard and Sriracha and set aside.
• Add oil to pan and heat.
• Add garlic and ginger and cook until fragrant.
• Add rice, vegetables, and cumin and mix well.
• Cook for 2 - 3 minutes, stirring frequently to avoid sticking.
• Add sauce and toss to coat.
• Cook for 2 - 3 more minutes until well combined.
• Cover plate with rice and add salmon fillet on top.