Sweet Chili Salmon Rice Bowls

Let’s talk about a flavor bomb explosion.

If you love Thai flavors and enjoy salmon, these Sweet Chili Salmon Rice Bowls are calling your name, I promise. And this recipe is soooo simple! Especially if you have spicy chili sauce, which is a staple in my kitchen. We use it ALL the time, because we love anything spicy.

These Sweet Chili Salmon Rice Bowls take even LESS than 30 minutes, if you make your rice ahead of time, which makes it perfect for rushed weeknights or Friday night dates in. I keep saying quick recipes are great for weeknights, but then Friday nights I’m tired and just wanna be in sweats after a long weekend, then Saturdays we are off enjoying the outdoors, then Sunday is church and catching up on life – so heck, every day is meant so quick recipes that are mouth-watering good.

Sweet Chili Salmon Rice Bowls
Sweet Chili Salmon Rice Bowls

Sweet Chili Salmon Rice Bowls

So here’s my thing. I like to buy fresh, wild caught salmon. The wild caught part comes from the internet telling me that’s what I need to do to reap all the health benefits and what not. I get it. I do it.

The fresh part comes from what I learned during my Masters of Public Health that convinced me that horrible, terrible, no-good, very bad things grow on meat, fish and vegetables that sit in cases.  Thus, I always ask for them to bring me salmon from the back, which hasn’t’ been sitting out.

Unless it comes from Whole Foods. I will buy anything under the light and case from Whole Foods because, you know it’s Whole Foods and when something is the most expensive version on earth it has to be the best. Ha. But seriously, the fish there is so fresh! I always choose to get my salmon from Whole Foods when I can.

Sweet Chili Salmon Rice Bowls

Sweet Chili Salmon Rice Bowls

Sweet Chili Salmon Rice Bowls

5.0 from 1 reviews
Sweet Chili Salmon Rice Bowls
 
Prep time
Cook time
Total time
 
Author:
Serves: 4
Ingredients
  • 1 pound salmon filet, cut into chunk
  • ½ shredded carrot
  • ½ shelled edamame
  • a pinch of salt and pepper
  • 1 bunch of green onions, sliced into ½ to 1 inch pieces
  • ¼ chili paste sauce, plus extra for topping if desired
  • 1 tablespoon honey
  • 1 tablespoon coconut oil
  • ¼ cup fresh chopped cilantro (we love lots of cilantro)
  • 1 tablespoon toasted sesame oil
  • 1-2 tablespoon toasted sesame seeds
  • 2 limes, sliced
Instructions
  1. Cook rice in a rice cooker according to directions.
  2. Skin and cut salmon into cubes. Place the salmon in a bowl and season with salt and pepper, then cover with the chili sauce and honey, tossing well to coat. You can toss with a little more chili sauce if desired.
  3. Heat a large skillet or grill pan over medium-high heat and add the sesame oil. Add the edamame and shredded carrots and cook 2-3 minutes or until slightly tender. Add green onions and cook and additional 1-2 minutes (I like my carrots to have a little fresh crunch, but it can be cooked a few extra minutes if you would like them thoroughly cooked). Set veggies aside.
  4. Heat a large skillet or grill pan over medium-high heat and add the coconut oil. Place the salmon in the skillet and cook until opaque and golden on all sides, about 1 to 2 minutes per side.
  5. Assemble rice bowls by dividing the rice, veggies, and salmon among 4 bowls. Top with cilantro, sesame seeds, and lime wedges.
  6. Remove the salmon and place it on a plate. Drizzle it with the toasted sesame oil and cover with the cilantro and sesame seeds. Finish with a spritz of lime. Serve with lime wedges and extra chili sauce.
Notes
The cooking time assumes rice can be started ahead of time.

 

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    Comments

    luc

    This looks delicious!

    Candy

    Fresh salmon and chili sauce sounds amazing

    Liz Mays

    Oh my goodness, does that ever look tasty! My son would gobble this up completely!

    Becky Ginther

    Everything about this sounds amazing – and I love that the ingredients are all natural and you use things like coconut oil and sesame oil! I’ll definitely be making this one, I’m pinning it so I don’t forget 🙂

    Angie Scheie

    What visually stunning photos and an even better sounding recipe! Pinning!

    Jessica

    This sounds fantastic!

    Brianna

    How much honey?

    Danielle

    I love sweet chili sauce !
    How much edamame and shredded carrots ?

    Hilary Hamilton

    It’s 1/2 a cup each! I updated the recipe.

    RMAU

    This looks delish. I ve been wanting to add more fish to my diet and can t wait to try this. Do you happen to have the nutritional info for the recipe? Thanks!

    Katie

    Is the Chili sauce you’re referred to sweet chili sauce or something like
    a sriracha?

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