Description
A quick and flavorful Sweet Chili Salmon Bowl that combines tender salmon with jasmine rice and fresh vegetables.
Ingredients
Scale
- 2 (6-ounce) salmon fillets
- 1/4 cup sweet chili sauce
- 1 tablespoon soy sauce
- 1 tablespoon olive oil
- 1 teaspoon minced garlic
- 1 teaspoon grated ginger
- 1 cup cooked jasmine rice
- 1 cup steamed broccoli florets
- 1/2 cup shredded carrots
- 1/4 cup sliced green onions
- 1 tablespoon sesame seeds
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a small bowl, whisk together the sweet chili sauce, soy sauce, olive oil, minced garlic, and grated ginger.
- Place the salmon fillets on the prepared baking sheet and season with salt and pepper. Brush the sweet chili mixture generously over the salmon.
- Bake the salmon in the preheated oven for 12-15 minutes, or until the salmon flakes easily with a fork.
- While the salmon is baking, prepare the bowls by dividing the cooked jasmine rice among two bowls.
- Top the rice with steamed broccoli, shredded carrots, and the baked salmon.
- Drizzle any remaining sauce from the baking sheet over the bowls.
- Garnish with sliced green onions and sesame seeds before serving.
Notes
- For a spicier kick, add a sprinkle of red pepper flakes to the sweet chili sauce mixture.
- You can also substitute the salmon with grilled chicken or tofu for a different protein option.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 10g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 21g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 70mg