Healthy Sweet Chili Salmon Bowl
Serving Suggestions and Side Dish Ideas
A Sweet Chili Salmon Bowl is delicious on its own but pairs well with a few simple sides:
- Light Cucumber Salad: A refreshing cucumber salad with rice vinegar and a sprinkle of sesame seeds complements the flavors in the bowl.
- Edamame: For extra protein and crunch, steamed edamame is a great choice.
- Miso Soup: A warm miso soup on the side brings a comforting, umami-rich flavor to round out the meal.
For presentation, consider arranging the bowl components in sections for a visually appealing look, and add a lime wedge for brightness.
Conclusion
This Sweet Chili Salmon Bowl brings together savory salmon, fresh veggies, and a sweet-spicy glaze in one delicious, nutrient-packed meal.
Whether you’re looking for a quick weeknight dinner or a satisfying lunch, this bowl has it all. Try it out, and let your taste buds enjoy the wonderful flavors of this healthy, flavorful dish!
Recipe FAQ’s
Can I make this recipe with tofu instead of salmon?
Absolutely! Tofu is a great alternative for a vegetarian or vegan version. Use firm tofu, cut into cubes, and marinate it in sweet chili sauce, then bake or pan-fry until golden.
Is sweet chili sauce spicy?
Sweet chili sauce has a mild, sweet flavor with a slight kick. If you prefer a spicier flavor, add sriracha or crushed red pepper flakes.
Can I make this dish low-carb?
Yes! Substitute the rice with cauliflower rice or shredded lettuce for a low-carb option.
Healthy Sweet Chili Salmon Bowl Recipe
It’s a healthy, balanced meal full of protein, fiber, and Omega-3s – perfect for a tasty and nutritious lunch or dinner.
Ingredients
- 4 salmon fillets 4-6 oz each, skinless
- ¼ cup sweet chili sauce
- 1 tablespoon olive oil for pan-searing
- 2 cups cooked jasmine rice or quinoa for the base
- 1 small cucumber sliced
- ½ cup shredded carrots
- ½ red bell pepper thinly sliced
- ½ cup edamame shelled and steamed
- 1 avocado sliced (optional)
- 2 green onions thinly sliced
- 1 tablespoon sesame seeds
- Lime wedges for serving
Optional Add-Ins:
- Pickled ginger sliced jalapeños, or extra sweet chili sauce for added flavor
Instructions
Marinate the Salmon
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In a shallow dish, place the salmon fillets.
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Pour the sweet chili sauce over the salmon, ensuring each fillet is evenly coated.
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Let the salmon marinate for 15-20 minutes to allow the flavors to soak in.
Cook the Salmon
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Pan-Searing Method:
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Heat 1 tablespoon of olive oil in a nonstick skillet over medium-high heat.
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Place the salmon fillets in the skillet, skin side down if skin-on, and cook for about 4-5 minutes per side until the salmon is cooked through and flakes easily with a fork.
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Baking Method:
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Preheat the oven to 400°F (200°C).
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Arrange the marinated salmon on a lined baking sheet.
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Bake for 12-15 minutes or until the salmon is tender and fully cooked.
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Grilling Method:
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Preheat the grill to medium-high heat.
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Grill the salmon for 4-6 minutes per side, until it reaches desired doneness.
Prepare the Rice and Vegetables
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While the salmon cooks, prepare the rice or quinoa according to package instructions and fluff with a fork.
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Slice cucumber, shred carrots, thinly slice the red bell pepper, and steam edamame if necessary.
Assemble the Bowls
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Start with a base of rice or quinoa in each bowl.
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Place a salmon fillet on top of the rice.
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Arrange the cucumber slices, shredded carrots, bell pepper, edamame, and avocado (if using) around the salmon.
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Garnish with green onions, sesame seeds, and a lime wedge for squeezing over the top.
Serve and Enjoy!
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Drizzle extra sweet chili sauce over the bowl if desired, and serve warm.
