Description
These Sweet Chili Salmon Bowls are your ticket to restaurant-quality dinner at home! Sticky, sweet-spicy salmon over fluffy rice with crisp veggies. No takeout needed.
Ingredients
Scale
- 4 salmon fillets (6 oz each), skin-on preferred
- ½ cup sweet chili sauce
- 2 tablespoons soy sauce (low-sodium)
- 2 tablespoons honey
- 1 tablespoon fresh lime juice
- 2 garlic cloves, minced (about 2 teaspoons)
- 1 tablespoon fresh ginger, grated
- 2 tablespoons vegetable oil for cooking
- 2 cups jasmine rice, uncooked
- 3 cups water for cooking rice
- 1 English cucumber, thinly sliced
- 2 large carrots, julienned or grated
- 1 avocado, sliced
- 1 cup edamame, shelled and cooked
- 2 green onions, thinly sliced
- 2 tablespoons sesame seeds
- Fresh cilantro or Thai basil leaves for garnish
- Lime wedges for serving
Instructions
- Combine sweet chili sauce, soy sauce, honey, lime juice, minced garlic, and grated ginger in a small bowl. Whisk until combined. Reserve ¼ cup for serving.
- Rinse rice until water runs clear. Cook with 3 cups water by bringing to a boil, then simmering covered on low for 15 minutes. Remove from heat, keep covered for 5 minutes, then fluff.
- Pat salmon dry and season with salt and pepper. Heat oil in a large non-stick skillet over medium-high heat. Place salmon skin-side down and cook for 4 minutes.
- Flip salmon and brush with sweet chili glaze. Cook 2-3 minutes more, brushing with glaze halfway through. Salmon is done when it flakes easily but still has a slightly translucent center.
- Divide rice among four bowls. Arrange cucumber, carrots, avocado, and edamame around the edges. Place glazed salmon in the center of each bowl.
- Drizzle with reserved sweet chili sauce. Sprinkle with green onions, sesame seeds, and herbs. Serve with lime wedges.