Description

A vibrant and healthy Sweet Chili Salmon Bowl recipe that combines tender pan-seared salmon glazed with sweet chili sauce, served atop a base of jasmine rice or quinoa, and accompanied by fresh vegetables like cucumber, shredded carrots, bell pepper, edamame, and creamy avocado. Perfect for a quick, nutritious meal that’s bursting with flavor and easy to customize.

Ingredients

Scale

Salmon and Marinade

4 salmon fillets (4-6 oz each, skinless)
1/4 cup sweet chili sauce
1 tablespoon olive oil (for pan-searing)

Base

2 cups cooked jasmine rice or quinoa

Vegetables and Garnishes

1 small cucumber, sliced
1/2 cup shredded carrots
1/2 red bell pepper, thinly sliced
1/2 cup edamame, shelled and steamed
1 avocado, sliced (optional)
2 green onions, thinly sliced
1 tablespoon sesame seeds
Lime wedges for serving
Pickled ginger, sliced jalapeños, or extra sweet chili sauce (optional, for added flavor)

Cook Mode Prevent your screen from going dark

Instructions

Marinate the Salmon: In a shallow dish, place the salmon fillets and pour the sweet chili sauce over them, making sure each fillet is evenly coated. Let the salmon marinate for 15-20 minutes to absorb the flavors fully.
Cook the Salmon:
For pan-searing, heat 1 tablespoon of olive oil in a nonstick skillet over medium-high heat. Place the salmon fillets in the skillet and cook for 4-5 minutes on each side until cooked through and flaky.
Alternatively, you can bake the salmon by preheating your oven to 400°F (200°C), arranging the marinated salmon on a lined baking sheet, and baking for 12-15 minutes until tender and fully cooked.
You may also grill the salmon by preheating the grill to medium-high heat and grilling for 4-6 minutes per side to your preferred doneness.
Prepare the Rice and Vegetables: While the salmon cooks, prepare the jasmine 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 not already cooked.
Assemble the Bowls: Start with a base of cooked rice or quinoa in each serving bowl. Place one cooked salmon fillet atop the base. Arrange the sliced cucumber, shredded carrots, bell pepper, edamame, and avocado slices (if using) around the salmon.
Garnish and Serve: Sprinkle thinly sliced green onions and sesame seeds over the bowl, add a lime wedge for squeezing over the top, and optionally include pickled ginger, sliced jalapeños, or extra sweet chili sauce. Serve the bowls warm and enjoy your nutritious meal!

Notes

You can use either jasmine rice or quinoa as the base depending on preference or dietary needs.
Avocado is optional but adds a creamy texture and healthy fats.
Choose your cooking method based on convenience: pan-searing, baking, or grilling all work well.
Extra sweet chili sauce can be drizzled on top for added sweetness and spice.
Steamed edamame adds protein and texture; you can substitute with other steamed legumes if desired.
To keep this recipe gluten-free, ensure the sweet chili sauce is certified gluten-free.