Healthy Sweet Chili Salmon Bowl (Print Version)
# Ingredients:
01 -
4 skinless salmon fillets, 4-6 oz each
02 -
¼ cup sweet chili sauce
03 -
1 tablespoon olive oil for pan-searing
04 -
2 cups cooked jasmine rice or quinoa
05 -
1 small cucumber, sliced
06 -
½ cup shredded carrots
07 -
½ red bell pepper, thinly sliced
08 -
½ cup shelled and steamed edamame
09 -
1 avocado, sliced (optional)
10 -
2 green onions, thinly sliced
11 -
1 tablespoon sesame seeds
12 -
Lime wedges for serving
13 -
Optional: Pickled ginger, sliced jalapeños, or extra sweet chili sauce for additional flavor
# Instructions:
01 -
Place the salmon fillets in a shallow dish. Pour the sweet chili sauce over the fillets, ensuring each is evenly coated. Let the salmon marinate for 15-20 minutes to absorb the flavors.
02 -
Heat 1 tablespoon of olive oil in a nonstick skillet over medium-high heat. Cook the salmon fillets for about 4-5 minutes per side, until cooked through and flaky.
03 -
Preheat the oven to 400°F (200°C). Arrange the marinated salmon on a lined baking sheet. Bake for 12-15 minutes, until the salmon is tender and fully cooked.
04 -
Preheat the grill to medium-high heat. Grill the salmon for 4-6 minutes per side, until it reaches the desired doneness.
05 -
Cook the rice or quinoa according to package instructions and fluff with a fork. Slice the cucumber, shred the carrots, thinly slice the red bell pepper, and steam edamame if necessary.
06 -
Place a base of rice or quinoa in each bowl. Top with a salmon fillet and arrange cucumber slices, shredded carrots, bell peppers, edamame, and avocado, if using, around the salmon. Garnish with green onions, sesame seeds, and a lime wedge. Optionally, drizzle extra sweet chili sauce over the bowl before serving.
# Notes:
01 -
For best results, allow the salmon to marinate fully to enhance flavor.
02 -
You can customize this bowl by substituting quinoa with another grain or adding different vegetables based on preference.