Mandarin Chili Salmon

In a small pot, combine rice, ¾ cup water (1½ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook, covered, until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.

While rice cooks, toss zucchini and carrots on a baking sheet with garlic powder, a large drizzle of oil, salt, and pepper. Roast on middle rack until browned and tender, 18-20 minutes.

While veggies roast, in a medium bowl, whisk together juice from whole mandarin (both for 4 servings), stock concentrate, chili sauce, soy sauce, half the cornstarch (all for 4), ½ cup water (1 cup for 4), and 1 tsp sugar (2 tsp for 4).

Pat pork* dry with paper towels and season all over with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add pork and cook until browned and cooked through, 4-6 minutes per side.

Turn off heat; transfer pork to a plate. Wipe out pan.

Heat a drizzle of oil in pan used for pork over medium-high heat. Add scallion whites and cook, stirring occasionally, until fragrant and soft, 30-60 seconds.

Add mandarin chili sauce. Reduce heat to medium; cook, stirring occasionally, until sauce begins to thicken, 2-4 minutes. Turn off heat. Stir in 1 TBSP butter (2 TBSP for 4 servings) until melted.

Add pork to sauce and turn to coat.