Sweet Chili Salmon Bowls
A flavorful, nutritious bowl featuring pan-fried salmon glazed with Thai sweet chili sauce, served over fiber-rich brown rice and topped with a refreshing mango, cucumber, and edamame salsa, creamy avocado slices, and a spicy Boom Boom drizzle.
Equipment
- 1 Nonstick frying pan
- 1 Sharp Chef’s Knife
- 2 Mixing bowls (medium and large)
- Measuring Spoons (set)
- 1 Rice cooker (optional)
Ingredients
Boom Boom Sauce:
- 3 tablespoons mayonnaise
- 2 tablespoons sweet chili sauce
- 1 tablespoon ketchup spicy variety preferred
- 2 teaspoons sriracha sauce adjust to taste
- ⅛ teaspoon garlic powder
Salmon Bowls:
- 1 pound salmon fillet skin removed and cut into 1-inch cubes
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon fresh lime juice
- 4 garlic cloves finely minced
- 1 tablespoon avocado oil
- 6 tablespoons Thai sweet chili sauce
- 2 cups cooked brown rice prepared beforehand
- 1 cup shelled edamame lightly steamed
- 3 Persian cucumbers thinly sliced
- ½ cup diced ripe mango
- 1 Haas avocado sliced
Toppings:
- Fried garlic bits
- Toasted sesame seeds
- Fresh cilantro chopped
- Lime wedges for serving
Instructions
- Prepare the Boom Boom Sauce: In a small mixing bowl, combine mayonnaise, sweet chili sauce, spicy ketchup, sriracha, and garlic powder. Stir well until smooth and creamy. Set aside to allow the flavors to meld.
- Marinate the Salmon: Place the diced salmon into a medium bowl. Add soy sauce, lime juice, and minced garlic. Gently toss to coat the salmon pieces evenly with the marinade. Let it sit while you prepare other ingredients.
- Make the Mango-Cucumber Edamame Salsa: In a separate bowl, mix together the steamed edamame, sliced cucumbers, and diced mango. If desired, sprinkle with a little fresh lime juice and a pinch of salt to brighten the flavors. Add a tablespoon of fried garlic, a sprinkle of toasted sesame seeds, and chopped cilantro. Toss lightly and set aside.
- Cook the Salmon: Heat avocado oil in a nonstick skillet over medium-high heat until shimmering. Add the marinated salmon pieces in a single layer. Cook for 3 to 4 minutes, turning carefully, until the salmon is cooked through and reaches an internal temperature of 145ºF. During the last minute, drizzle the Thai sweet chili sauce over the salmon and toss gently to coat. Remove from heat immediately.
- Assemble the Bowls: Divide the cooked brown rice evenly among four serving bowls. Top each bowl with the mango-cucumber-edamame salsa, followed by slices of fresh avocado. Arrange the glazed salmon pieces over the top. Garnish with extra fried garlic, sesame seeds, and fresh cilantro. Serve with lime wedges on the side for added zest.
Notes
- For the best texture, use fresh, sushi-grade salmon and avoid overcooking to keep it moist and tender.
- If you don’t have Persian cucumbers, regular cucumbers work fine but consider peeling them to reduce bitterness.
- The Boom Boom Sauce can be prepared a day in advance and refrigerated for even more developed flavors.
- To save time, brown rice can be cooked in advance or swapped for quick-cooking varieties like instant brown rice or quinoa.
- Feel free to adjust the spice level by adding more or less sriracha in the sauce or directly on the salmon.
