Sweet Chili Salmon Bowl with Rice and Veggies
Servings: 2
Ingredients
For the Sweet Chili Marinade:
- Sweet chili sauce – 3 tbsp
- Soy sauce – 2 tsp
- Olive oil – 1 tsp
- Fresh ginger – 1 tsp grated
- Garlic – ½ tsp minced or grated
For the Bowl:
- Salmon fillets – 2 about 6 oz each, skin-on
- White rice – 1 cup dry cooked according to package (start this first – it takes the longest)
- Avocado – 1 halved and sliced (half per bowl)
- Carrots – 1-2 julienned (I use a OXO julienne peeler – it makes perfect thin strips in seconds)
- Radish – 4-5 sliced thin
- Red cabbage – ½ cup thinly sliced
- Scallions – 2 chopped
- Sesame seeds – for garnish
- Cooking spray – for the baking sheet
Instructions
- Start the rice first since it takes the longest. Cook according to the package and keep it warm until everything else is ready.
- Mix together the sweet chili sauce, soy sauce, oil, ginger, and garlic in a small bowl. Place the salmon fillets in a shallow dish or zip-lock bag, pour the marinade over them, and let them sit for 30 minutes. This is a good time to prep all your vegetables.
- While the salmon is marinating, julienne the carrots using a julienne peeler, slice the radish thin, shred the red cabbage, chop the scallions, and slice the avocado. Set everything aside – you’ll add it all to the bowl fresh.
- Preheat the oven to 400F. Line a small rimmed baking sheet with foil and coat with cooking spray. Place the salmon fillets skin-side down on the prepared sheet. Spoon any remaining marinade from the dish over the top.
- Bake for 12-15 minutes depending on the thickness of your fillets, until the salmon is cooked through and the glaze on top is sticky and starting to caramelize. You’ll know it’s done when it flakes easily with a fork.
- To build the bowls – start with a base of white rice, then arrange the salmon fillet on top. Add the avocado slices, julienne carrots, radish, red cabbage, and scallions around the salmon. Finish with a sprinkle of sesame seeds and serve right away.