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 [3] 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!
- 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.
- 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.
- Season the salmon pieces with a little salt and pepper.
- 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.
- 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.
- 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.
- Serve and enjoy!
FAQs
If any of your yummy bowls survive the first sitting, you can go ahead and transfer any leftovers into an airtight container and into the fridge where your Sweet Chili Salmon Bowls should keep for up to 3 days.
Absolutely – but be wary, salmon can turn rubbery if you aren’t careful! For best results, place the leftovers into a microwave-safe dish and add around a tablespoon of water to avoid drying things out. Cover with a paper towel / lid to lock that moisture in, and turn your microwave to a low power setting – around 30% should work well. Use 30 second increments to reheat your food and stir in between to make sure your rice, veggies and salmon are being cooked evenly.
As I mentioned in the recipe, it should take around 10 minutes total (approx. 5 mins per side) for your salmon pieces to cook through. After you’ve added your sauce mixture, cook for a further 2 minutes tomake the most of that sweet and tangy goodness which should seem ‘stickier‘ once finished.
The general rule of thumb when it comes to salmon is that it should feel firm but still moist – using a fork or your finger to press down gently, it should feel slightly resistant but give way without too much pressure. If it seems mushy or falls apart, it may be overcooked. If it still feels solid or ‘hard’, it needs a little longer.
Yes! This recipe is perfect for all my gluten-free friends.
Other recipes you will love:
- Shrimp Sushi Bowls [4]
- Baked Cajun Salmon with Spicy Tartar Sauce [5]
- Creamy Harissa Salmon [6]
- Asian BBQ Salmon and Brussels Sprouts [7]
Why not save & pin for later?
Make sure you don’t lose this recipe by saving it for later! Also, for more recipes make sure you’re following me on Pinterest [8], Instagram [9] and like my page on Facebook [10]. If you make this recipe, be sure to leave a star rating and tag me in your pictures!
Print [2]Sweet Chili Salmon Bowls
- Total Time: 20 – 25 mins
- Yield: 2 servings
Description
This light and easy recipe is perfectly balanced and packed with delicious flavor! My Sweet Chili Salmon Bowls are my go-to for a feel-good lunch or dinner.
Ingredients
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 also work
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
Squeeze of Fresh Lime Juice, optional garnish
Instructions
- First make the sweet and spicy mayo by combining the mayo, sweet chili sauce and sriracha. Cover and refrigerate until ready to use.
- In a mixing bowl combine 1/3 cup sweet chili sauce, 1 tbsp coconut aminos and 1 tsp sriracha.
- Season the salmon pieces with a little salt and pepper.
- Heat a large skillet over medium heat and add olive oil. Once heated, add the salmon pieces in a single layer. Cook for about 10 minutes, turning on each side so they are evenly cooked on all sides. Add the sweet chili sauce/coconut aminos mixture. Let cook for another 2 minutes, coating the salmon in the sauce.
- Assemble the bowls by evenly distributing the brown rice then the salmon bites, edamame, cucumbers, avocado and green onion. Sprinkle with sesame seeds and drizzle on the sweet and spicy mayo. Squeeze some fresh lime for a refreshing finishing touch.
- Serve and enjoy!
Notes
If any of your yummy bowls survive the first sitting, you can go ahead and transfer any leftovers into an airtight container and into the fridge where your Sweet Chili Salmon Bowls should keep for up to 3 days.
Keywords: sweet chili salmon bowls, sweet chili, rice bowl, salmon bowl, healthy, pescatarian, summer recipe, glazed salmon, gluten-free, gluten free
Find it online: https://dashofmandi.com/sweet-chili-salmon-bowls/ [13]