A delicious and flavorful Sweet Chili Salmon Bowl that combines roasted salmon with jasmine rice and fresh vegetables.
Author:Jessica
Prep Time:10 minutes
Cook Time:15 minutes
Total Time:25 minutes
Yield:2 servings 1x
Category:Dinner
Method:Baking and Steaming
Cuisine:Asian
Diet:Gluten Free
Ingredients
Scale
2 (6-ounce) salmon fillets
1/4 cup sweet chili sauce
1 tablespoon soy sauce
1 teaspoon sesame oil
1 cup cooked jasmine rice
1 cup 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, mix together the sweet chili sauce, soy sauce, and sesame oil.
Place the salmon fillets on the prepared baking sheet. Season with salt and pepper, then brush the sweet chili mixture generously over the top of each fillet.
Roast the salmon in the preheated oven for 12-15 minutes, or until the salmon flakes easily with a fork.
While the salmon is baking, steam the broccoli florets until tender, about 5-7 minutes.
To assemble the bowls, divide the cooked jasmine rice among two bowls. Top each bowl with a salmon fillet, steamed broccoli, shredded carrots, and sliced green onions.
Drizzle any remaining sweet chili sauce over the top and sprinkle with sesame seeds.
Notes
For a spicier kick, add a sprinkle of red pepper flakes to the sweet chili sauce.
You can also substitute the salmon with grilled chicken or tofu for a different protein option.