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This bowl is full of bright flavors and fresh ingredients. Here’s what you need: - 2 salmon fillets - 1/4 cup sweet chili sauce - 1 tablespoon soy sauce - 1 teaspoon sesame oil - 1 cup jasmine rice - 1 3/4 cups water (for cooking rice) - 1 cup broccoli florets - 1 medium carrot, julienned - 1/4 red bell pepper, thinly sliced - 1 avocado, sliced - 2 green onions, thinly sliced - Sesame seeds for garnish - Lime wedges for serving - Salt and pepper to taste These ingredients come together to create a tasty and healthy meal. Each one plays a role in balancing flavor and nutrition. The salmon gives protein, while the veggies add crunch and color. The sweet chili sauce adds a nice kick that makes this bowl special. Don't forget the lime for brightness! {{ingredient_image_1}} First, you need to mix the marinade. In a small bowl, combine 1/4 cup sweet chili sauce, 1 tablespoon soy sauce, and 1 teaspoon sesame oil. This mix adds great flavor. Now, put the salmon fillets in a dish and pour the marinade over them. Let them soak for at least 15 minutes. This allows the fish to absorb the flavors. While the salmon marinates, rinse 1 cup of jasmine rice under cold water. Keep rinsing until the water runs clear. This step helps remove extra starch. Then, place the rinsed rice in a medium saucepan with 1 3/4 cups water. Bring the water to a boil. After boiling, lower the heat and cover the pot. Let it simmer for about 15 minutes. The rice is ready when the water is gone and it is soft. Once done, remove it from heat and let it sit covered for 5 minutes. Next, focus on the vegetables. Steam 1 cup of broccoli florets until they are tender, which takes about 4-5 minutes. You can use a steamer or microwave with a little water. Then, take a medium carrot and julienne it. To julienne means to cut it into thin strips. After that, slice 1/4 of a red bell pepper into thin pieces. These veggies add color and crunch to your bowl. Now, it's time to grill the salmon. Preheat your grill or grill pan over medium-high heat. After marinating, take the salmon out of the marinade. Grill the salmon for about 4-5 minutes on each side. It is done when it flakes easily with a fork. This gives it a nice char and seals in the flavor. To assemble the bowls, start by dividing the jasmine rice into two bowls as the base. On top of the rice, add the steamed broccoli, julienned carrots, and sliced red bell pepper. Place the grilled salmon fillets over the veggies. Drizzle any remaining marinade on top. Finish by sprinkling with sesame seeds and sliced green onions. Serve with lime wedges on the side. This adds a fresh, zesty touch. To grill salmon well, start by preheating your grill. Aim for medium-high heat. This helps to create a nice sear. If your grill is too hot, the salmon may burn. If it’s too low, it won’t cook through. Cook the salmon for about 4-5 minutes on each side. Use a fork to check if it flakes easily. This means it’s ready to eat! While sweet chili sauce shines, you can add more flavor. Consider adding garlic powder, ginger, or a pinch of red pepper flakes. These spices can give your dish a nice kick. You can also drizzle some teriyaki sauce for extra sweetness. For garnishes, try using chopped cilantro or fresh herbs. These can brighten up the dish and add color. Pair your sweet chili salmon bowls with a light salad or steamed rice. A fresh cucumber salad works well. For presentation, stack the ingredients in layers. This makes your bowl look colorful and inviting. Use a nice bowl to serve. Add lime wedges on the side for a zesty touch. Squeezing lime juice over the top can make it even tastier! Pro Tips Marinate for Flavor: Allow the salmon to marinate for longer than 15 minutes if possible, to enhance the flavors. A couple of hours in the fridge can make a significant difference. Perfectly Cooked Rice: To avoid mushy rice, make sure to rinse it well before cooking. This removes excess starch and results in a fluffier texture. Grilling Tips: If using a grill, ensure it’s preheated properly to prevent sticking and achieve those beautiful grill marks on the salmon. Customize Your Veggies: Feel free to swap out or add other vegetables like bell peppers or snap peas based on what you have on hand or your personal preference. {{image_2}} You can switch out salmon for other fish. Try using cod or tilapia. Both bring a mild flavor. They absorb the sweet chili sauce well. If you want a heartier option, think about using shrimp. Shrimp cooks quickly and pairs nicely with the sauce. For a vegetarian dish, use tofu or tempeh. These proteins soak up flavors and add a nice texture. Just marinate as you would with salmon. Grill or pan-fry until golden. This way, you get a tasty meal without meat. If you want to change the grain, quinoa is a great choice. It cooks quickly and is full of protein. Use the same water ratio as jasmine rice, but cut cooking time to about 12 minutes. Brown rice is another option. It has a nuttier taste and more fiber. Cook it for about 30-40 minutes. Just add more water, about 2 cups for 1 cup of rice. Adjust cooking times based on your grain. Use seasonal vegetables for the best flavor. In spring, try asparagus or snap peas for a fresh crunch. In summer, add zucchini or corn for sweetness. Fall brings in squash or kale, while winter is great for Brussels sprouts or root veggies. You can also use leftovers. If you have extra veggies from other meals, toss them in. This keeps your dish exciting and reduces waste. Just remember to cook them to your liking before adding to the bowl. To keep your sweet chili salmon bowls fresh, store leftovers right. First, let the food cool to room temperature. Next, place the salmon and rice in an airtight container. Keep the veggies separate to maintain their crunch. You can store everything in the fridge for up to three days. For best results, use glass containers. They are safe for reheating and do not stain. When it's time to enjoy those yummy leftovers, do it safely. For the rice, microwave it with a splash of water. This helps it steam and stay moist. Heat it for 30 seconds, then stir and check. For the salmon, place it on a plate and cover it with a damp paper towel. Microwave it in short bursts until warm, about 1-2 minutes max. Always check that your food is hot throughout to ensure safety. Enjoy your meal! You should marinate salmon for at least 15 minutes. This lets the flavors soak in. For even better taste, try to marinate it for up to 30 minutes. Just don’t go too long, or the fish may get mushy. Yes, you can use frozen salmon. Just make sure to thaw it completely before cooking. Thawing helps the marinade stick better and keeps the salmon moist. Place it in the fridge overnight or use cold water for a quick thaw. You can serve sweet chili salmon bowls with various sides. Some great options include: - Steamed bok choy - Cucumber salad - Quinoa or brown rice - Edamame These sides add color and taste to your meal. A sweet chili salmon bowl has about 600 calories per serving. This can change based on the exact ingredients and portions used. It’s a healthy choice packed with protein, veggies, and healthy fats. Sweet chili sauce is not very spicy. It has a mild heat with a sweet flavor. Most people find it enjoyable and not overwhelming. If you like more heat, you can add some red pepper flakes to your dish. This article shared how to create tasty sweet chili salmon bowls. We covered ingredients, marinating, cooking rice, and preparing veggies. You learned tips for grilling salmon and ideas for serving. Variations let you switch proteins, grains, and veggies. Proper storage and reheating keep your leftovers fresh. Enjoy your cooking journey, and make this dish your own! Simple steps can lead to delicious meals that impress.

Sweet Chili Salmon Bowls

A delicious and healthy bowl featuring grilled salmon, jasmine rice, and fresh vegetables, drizzled with sweet chili sauce.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine Asian
Servings 2

Ingredients
  

  • 2 fillets salmon
  • 0.25 cup sweet chili sauce
  • 1 tablespoon soy sauce
  • 1 teaspoon sesame oil
  • 1 cup jasmine rice
  • 1.75 cups water (for cooking rice)
  • 1 cup broccoli florets
  • 1 medium carrot, julienned
  • 0.25 red bell pepper thinly sliced
  • 1 avocado sliced
  • 2 green onions thinly sliced
  • none Sesame seeds for garnish
  • none Lime wedges for serving
  • none Salt and pepper to taste

Instructions
 

  • Start by marinating the salmon: In a small bowl, mix together sweet chili sauce, soy sauce, and sesame oil. Place the salmon fillets in a dish and pour the marinade over them. Let it marinate for at least 15 minutes.
  • While the salmon is marinating, rinse the jasmine rice under cold water until the water runs clear. In a medium saucepan, combine the rice and 1 3/4 cups of water. Bring to a boil before reducing to low heat. Cover and simmer for about 15 minutes, or until the water is absorbed and the rice is tender. Once done, remove from heat and let it sit covered for 5 minutes.
  • In the meantime, steam the broccoli florets until tender, about 4–5 minutes. You can use a steamer or microwave with a little water in the bowl.
  • Preheat your grill or stovetop grill pan over medium-high heat. Remove the salmon from the marinade and grill for about 4-5 minutes on each side, or until the salmon is cooked through and flakes easily with a fork.
  • To assemble the bowls, divide the jasmine rice into two bowls as the base. Top each with the steamed broccoli, julienned carrots, sliced red bell pepper, and sliced avocado.
  • Place the grilled salmon fillets on top of the vegetables, drizzle any remaining marinade over the top, and sprinkle with sesame seeds and green onions for garnish.
  • Serve the bowls with lime wedges on the side, allowing guests to squeeze fresh lime juice on top for a zesty finish.

Notes

Serve with lime wedges for added flavor.
Keyword bowl, chili sauce, grilled, healthy, salmon