Name: Sweet Chili Salmon Bowl Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Asian Fusion
Ingredients: 4 skinless salmon fillets, approximately 5.3 oz each; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1/3 cup sweet chili sauce; 1 tablespoon soy sauce; 1 tablespoon lime juice; 1 teaspoon sesame oil; 2 cups jasmine rice; 4 cups water; 1/2 teaspoon salt; 1 cup shredded red cabbage; 1 cup thinly sliced cucumber; 1 large carrot, julienned; 2 scallions, thinly sliced; 2 tablespoons toasted sesame seeds; 1 avocado, sliced; Fresh cilantro for garnish (optional); Lime wedges for serving

Introduction

This Sweet Chili Salmon Bowl is a vibrant and flavorful meal that’s both healthy and satisfying. Featuring tender oven-baked salmon glazed with a tangy sweet chili sauce, it’s served over fragrant jasmine rice and fresh, crisp vegetables. Perfect for a quick weeknight dinner or a special occasion.

The dish shows a bed of white steamed rice on a white plate, topped with a thick piece of glazed salmon covered in a shiny dark brown sauce and sprinkled with white sesame seeds. On top of the salmon, there are two slices of green avocado with more sesame seeds, and some green onion slices. On one side, thin cucumber slices are placed directly on the rice. Over the salmon, there are shredded orange carrots and shredded purple cabbage adding a colorful and fresh texture. The plate sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 skinless salmon fillets, approximately 5.3 oz each

1/2 teaspoon salt

1/4 teaspoon black pepper

1/3 cup sweet chili sauce

1 tablespoon soy sauce

1 tablespoon lime juice

1 teaspoon sesame oil

2 cups jasmine rice

4 cups water

1/2 teaspoon salt

1 cup shredded red cabbage

1 cup thinly sliced cucumber

1 large carrot, julienned

2 scallions, thinly sliced

2 tablespoons toasted sesame seeds

1 avocado, sliced

Fresh cilantro for garnish (optional)

Lime wedges for serving

Instructions

Step 1: Rinse the jasmine rice under cold water until the water runs clear. In a medium saucepan, bring 4 cups of water and 1/2 teaspoon salt to a boil.

Step 2: Add the rice, reduce heat to low, cover, and simmer for 15 minutes or until tender. Remove from heat and let stand, covered, for 5 minutes. Fluff the rice with a fork.

Step 3: Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper. Pat the salmon fillets dry and season both sides with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Arrange the fillets on the prepared baking sheet.

Step 4: In a small bowl, whisk together the sweet chili sauce, soy sauce, lime juice, and sesame oil to make the glaze.

Step 5: Brush half of the glaze evenly over the salmon fillets. Bake in the preheated oven for 10 minutes.

Step 6: Remove the salmon from the oven, brush with the remaining glaze, and return to the oven for an additional 5 to 7 minutes, or until the salmon flakes easily with a fork.

Step 7: To assemble, divide the jasmine rice evenly among 4 bowls. Top each bowl with a salmon fillet, shredded cabbage, sliced cucumber, julienned carrot, scallions, avocado slices, and toasted sesame seeds.

Step 8: Garnish with fresh cilantro if desired and serve each bowl with lime wedges for squeezing over the top.

Tips & Variations

For extra flavor, marinate the salmon in the sweet chili glaze for 30 minutes before baking.

Swap jasmine rice for quinoa or brown rice for a different texture and added nutrients.

Add extra heat by sprinkling red pepper flakes on the salmon before baking.

Use a grill instead of the oven for a smoky flavor and charred finish.

FAQs

Can I use frozen salmon for this recipe?

Yes, you can use frozen salmon fillets. Thaw them completely in the refrigerator before cooking for even baking and best texture.

Is this recipe gluten-free?

It can be made gluten-free by using gluten-free soy sauce or tamari instead of regular soy sauce.

Dinner

Sweet Chili Salmon Bowl Recipe