These gray, dreary days here in New England need a fun, feisty boost - enter this Sweet Chili Salmon Bowl recipe. Everything yummy piled high in a bowl topped with tangy sweet chili sauce brings the heat to these chilly winter days. The whole meal takes 30 minutes or less. All you need to do is preheat the oven, get the rice cooking and some water boiling, roast your salmon, and cook your veggies. The final touch is drizzling the sauce right over the top of it all - and digging right in!
One of the things I love about this recipe is it's super flexible - you can put the salmon on top of just about anything, from basmati rice, like I use here, to brown rice to quinoa. I love broccoli and edamame together for the veggies, but you could also add shredded carrots or sub in snow peas. There are plenty of options for the sweet chili sauce - whether you take the easy (and still delicious) way out and go with my mom's favorite Iron Chef brand or get adventurous and make your own, it's just the right addition of tangy, sweet heat to a bowl full of fluffy rice, flaky, moist salmon, and tender veggies.
Sweet Chili Salmon Bowl
Makes 2 servings
Other Recipes With These Ingredients: Sweet Chili Sauce: Sweet Chili Calamari Salad // Salmon: Coconut Lemongrass Salmon
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
- 1/2 cup dry basmati rice (yields 1 cup cooked) Substitute: brown rice, white rice, quinoa, etc.
- 1/2 cup broccoli
- 1/4 cup edamame
- 1 serving of salmon - (4-6 oz., depending on your appetite)
- 1 tablespoon rice vinegar
- 2-3 tablespoons Sweet Chili Sauce, to taste
- Salt, pepper & olive oil
Gluten Free: Make sure to buy a gluten free sweet chili sauce.
Not Vegetarian or Vegan-Friendly
BEFORE YOU START: GET THE RICE GOING
1. Preheat the oven to 425°F.
2. I cook my 1/2 cup basmati rice in the Instant Pot in just 4 minutes - it's magical. The Instant Pot has exploded across the internet in recent weeks - but it's been a favorite of mine for over a year now. Find out why it's the one appliance you can't live without. Learn to cook the normal (and longer) way here.
2. While you're at it, start 2 cups of water boiling in a small sauce pan and 2 cups of water boiling in a steamer.
ROAST THE SALMON
3. Drizzle your salmon with olive oil and season with salt & pepper. Roast at 425°F until the salmon reaches an internal temperature of 145°F If you have a meat thermometer (and you should, because it's one of my Five Kitchen Essentials), this will be much easier to do. If you don't, no worries! Salmon is done when it is opaque (not translucent like raw fish) and flakes with a fork - about 12-15 minutes. Learn how to known when your fish is done.
COOK THE VEGGIES
4. Using the boiling water you started in step 2, boil 1/4 cup frozen edamame for 3-5 minutes, until tender.
5. Using the water you started in step 2, steam 1/2 cup broccoli 5-6 minutes, until tender. (I do this in my double boiler steaming pot)
5. Once the rice is done, your salmon is cooked, and your veggies are tender, assemble everything into a bowl. I layer the rice on the bottom first and splash about a tablespoon of rice vinegar over it for flavor. Then, I scoop the veggies on top and place the salmon on top of that. Glaze the salmon and the veggies with 2-3 tablespoons of sweet chili sauce.
Lunch Tomorrow, Storing, & Extra Ingredients
LUNCH TOMORROW - This zesty bowl is exactly what you need to liven up your work day. I would store a little extra sweet chili sauce on the side to add on top after you heat it up for lunch - I'm a big sauce person :)
STORING - Enjoy the salmon within 1-2 days of cooking it so your fish doesn't get funky.
EXTRA INGREDIENTS - If you have extra sweet chili sauce, test out my Sweet Chili Calamari Salad for another light and flavorful meal. If you buy more than one portion of salmon, my recipe for Coconut Lemongrass Salmon is quite delicious.