Sweet Chili Salmon Bowls

My Sweet Chili Salmon Bowls make for the ultimate feel-good lunch or dinner. This fuss-free meal is perfectly balanced without compromising the yum factor!

Bowls of goodness

These colorful Sweet Chili Salmon Bowls have got to be my new go-to easy, healthy meal. Jam-packed with flavour and with a prep time of 20 minutes, what’s not to love?

Personally, I love the way every element works together in this dish – the subtle sweetness you get from the sweet chili sauce, the creaminess of the homemade spicy mayo and the freshness of the veggies which keeps things super light. Paired with rice and tender salmon, this recipe gives you the perfect bite in every bite you take! And you can feel good while you eat good with this nutritious ingredient list that covers all of the food groups.

My favorite way to enjoy

The sweet and flaky salmon is one of my favorite parts of this dish, it just works so well! Butcher Box is where I get my wild caught salmon from – they deliver the salmon right to your doorstep which I’m obsessed with. It’s my favorite salmon by far, and you can absolutely taste the quality.

For all my vegetarian / vegan friends, you could absolutely swap out the salmon for tofu or your preferred alternative and use your favorite vegan mayo as a substitute – the medley of flavor and texture in this recipe makes for the perfect canvas to play around and enjoy it your way. This recipe is also great for my gluten-free friends!

What you’ll need

Sweet and Spicy Mayo

• 2 tbsp Mayonnaise
• 2 tbsp Sweet Chili Sauce
• 1/2 tbsp Sriracha

Salmon Bowls

• 1/3 cup Sweet Chili Sauce
• 1 tbsp Coconut Aminos, Soy Sauce will work too
• 1 tsp Sriracha, or more/less to taste
• Salt and Pepper to taste
• 1 tbsp Olive Oil
• 2 (4-5 oz) Salmon Filets, skin removed, cut into 1-1/2 inch pieces
• 1 cup Brown Rice, cooked
• 1 cup Shelled Edamame
• 2 Persian Cucumbers, sliced
• 1/2 Avocado, thinly sliced
• 2 Green Onions, sliced
• Pinch of Sesame Seeds, optional garnish
• Fresh Lime, optional garnish

It’s go time!

1. Begin by prepping your sweet and spicy mayo – combine the mayonnaise, sweet chili sauce and sriracha. Cover and refrigerate this mixture until it’s ready to use later.
2. In another mixing bowl, combine 1/3 cup sweet chili sauce, 1 tbsp coconut aminos and 1 tsp sriracha and keep this aside to use later.
3. Season the salmon pieces with a little salt and pepper.
4. Heat a large skillet over medium heat and add olive oil. Once heated through, add the prepped salmon pieces, making sure they remain in a single layer and none are overlapping. Cook these for approx. 10 minutes, turning so they are evenly cooked on all sides.
5. Add the sweet chili sauce/coconut aminos mixture over top of your salmon. Make sure your salmon is well coated by the sauce and let this cook for a further 2 minutes.
6. Assemble your bowls by evenly distributing the cooked brown rice followed by the salmon bites, edamame, cucumbers, avocado and green onion. Drizzle on the sweet and spicy mayo to your preference. If you’re feeling fancy, you can sprinkle on some sesame seeds and give the bowl a fresh squeeze of lime juice for a super refreshing finishing touch.
7. Serve and enjoy!

FAQs

Other recipes you will love:

• Shrimp Sushi Bowls
• Baked Cajun Salmon with Spicy Tartar Sauce
• Creamy Harissa Salmon
• Asian BBQ Salmon and Brussels Sprouts

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