Sweet Chili Salmon Bowls
A delightful and vibrant bowl with perfectly seared salmon glazed in a homemade sweet chili sauce, atop fluffy rice and colorful vegetables. Perfect for quick weeknight dinners or meal prep, this dish is both healthy and indulgent.
Equipment
- Non-stick skillet
- Mixing bowl
- Rice cooker or pot for rice
- Knife and chopping board
- Measuring spoons and cups
Ingredients
For the Sauce
- 1/2 cup sweet chili sauce
- 1 tablespoon soy sauce
- 1 teaspoon minced garlic
For the Salmon
- 4 fillets salmon about 6 ounces each
- Salt and pepper to taste
- 1 tablespoon olive oil
For the Bowls
- 2 cups cooked rice white or brown
- 1 cup cucumber thinly sliced
- 1 avocado sliced
- 1 cup shredded carrots
- Sesame seeds for garnishing
- Fresh cilantro for garnishing
Instructions
Prepare the Sauce
- In a mixing bowl, combine the sweet chili sauce, soy sauce, and minced garlic.
Cook the Salmon
- Heat the olive oil in a non-stick skillet over medium heat. Season the salmon fillets with salt and pepper, then place skin-side down in the skillet. Sear for about 4-5 minutes.
- Flip to cook the other side for another 3 minutes.
- Tip: If you like your salmon a little crispy, let it cook longer over medium-high heat until a beautiful crust forms.
Glaze the Salmon
- Once cooked, reduce the heat and pour the sauce over the salmon. Cook for an additional 1-2 minutes, allowing the glaze to thicken and coat the fish.
Assemble the Bowls
- Divide the cooked rice among four bowls. Top each with a salmon fillet, followed by cucumber slices, shredded carrots, and avocado.
- Drizzle with remaining sauce, sprinkle sesame seeds, and garnish with fresh cilantro.
Notes
Pro tips for Sweet Chili Salmon Bowls
- Use fresh, high-quality salmon for the best flavor.
- Feel free to switch the grain; quinoa or cauliflower rice also work well.
- Add a splash of lime juice for an extra layer of freshness.
- Double the sauce for pouring over veggies or using as a dipping sauce.
- Prepare extra and store them in the fridge for tasty lunches.