Salmon Bowls
Sweet chili salmon bowls are the perfect combination of sweet and spicy flavors! Baked sweet chili salmon is paired with a mango cucumber salsa and piled on top of rice.
Servings: 4 servings
Ingredients
Salmon Bowls
- 1 pound salmon fillets skin removed and cut into 1 - 1 1/2 inch cubes
- 1/4 cup sweet chili sauce
- 1 teaspoon sriracha
- 2 tablespoons low sodium soy sauce
- 1/2 of a lime juiced
- 2 cups cooked rice
- Cilantro and sesame seeds for garnish optional
Mango Cucumber Salsa
- 1 mango peeled and diced
- 1 English cucumber seeds removed and diced
- 1 avocado peeled and diced
- 1 cup shelled edamame
- 2 green onions sliced thin
- 2 tablespoons chopped cilantro
- 1 lime juiced
- Salt to taste
Sriracha Mayo
- 2 tablespoons mayonnaise
- 1/4 cup plain Greek yogurt
- 1-2 teaspoons sriracha
- 2 teaspoons honey
- Salt to taste
Instructions
- Preheat oven to 450° F. and line a baking sheet with foil or parchment paper.
- Remove the skin from the salmon fillets if needed. Cut the salmon into 1 - 1 1/2 inch cubes.
- In a bowl whisk together the sweet chili sauce, sriracha, soy sauce, lime juice, salt and pepper. Place the salmon cubes into the bowl and stir until coated. Dump the salmon onto the baking sheet and spread it out into a single layer.
- Bake for 7-12 minutes switching the oven to broil during the last 2-3 minutes of cooking.
- While the salmon bakes, combine the ingredients for the mango cucumber salsa in a bowl. Stir everything together, taste for seasoning and adjust if needed.
- Whisk together the ingredients for the sriracha mayo in a small bowl. Season with salt and add additional sriracha and honey if needed.
- To assemble, fill a bowl with desired amount of rice and top with some of the salmon, salsa, a drizzle of sriracha mayo. Garnish with sesame seeds and cilantro.
Nutrition
Serving: 1g | Calories: 585kcal | Carbohydrates: 57g | Protein: 40g | Fat: 23g | Saturated Fat: 4g | Polyunsaturated Fat: 16g | Cholesterol: 76mg | Sodium: 544mg | Fiber: 7g | Sugar: 24g