Description
This Sweet Chili Salmon Bowl is a vibrant and nutritious meal combining tender, oven-baked salmon glazed with sweet chili sauce, served over a bed of fluffy rice and topped with fresh, crunchy vegetables. Garnished with green onions and toasted sesame seeds, this dish offers a perfect balance of sweet, savory, and zesty flavors, making it an easy and healthy dinner option ready in just 25 minutes.
Ingredients
Scale
For the Salmon
- 2 skinless salmon fillets (about 6 oz each)
- 1/3 cup sweet chili sauce
- 1 tablespoon lime juice
- 2 garlic cloves, minced
For the Bowl
- 1 cup cooked rice (white, brown, or quinoa)
- 1/2 cup bell peppers, sliced (about 1 medium pepper)
- 1/2 cup cucumbers, sliced (about half a cucumber)
- 2 green onions, chopped
- 1 tablespoon toasted sesame seeds
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Prepare Salmon: Place the skinless salmon fillets onto the lined baking sheet, then generously drizzle each fillet with sweet chili sauce. Mix the lime juice with minced garlic and brush lightly over the salmon for added zest and aroma.
- Bake Salmon: Bake the salmon in the preheated oven for 12-15 minutes, or until the fish flakes easily with a fork, indicating it is fully cooked and tender inside.
- Cook Rice: While the salmon is baking, prepare your choice of rice according to package instructions. Fluff the cooked rice with a fork to separate the grains for the best texture.
- Prepare Vegetables: Slice the bell peppers and cucumbers into your preferred shapes, such as thin strips or bite-sized pieces, to add fresh crunch to the bowl.
- Assemble Bowl: Remove the salmon from the oven and let it rest briefly. Then, serve each salmon fillet over a bed of cooked rice topped with the sliced fresh vegetables.
- Garnish and Serve: Finish the bowl by sprinkling chopped green onions and toasted sesame seeds on top. Serve the bowl warm for a satisfying meal.
Notes
- For a gluten-free version, ensure the sweet chili sauce is gluten-free.
- You can substitute salmon with other firm fish like cod or tilapia if preferred.
- Quinoa can be used instead of rice for a protein-rich alternative.
- Adding avocado slices or a drizzle of soy sauce can enhance the flavor further.
- Leftover salmon can be refrigerated and used within 2 days.
