April 5, 2024

Sweet Chili Salmon Bowls

Sweet Chili Salmon Bowls are one of our favorite salmon dinners. I like this salmon dish for several reasons. First of all, I like how light and healthy these fish bowls are. Secondly, I like that I can make this entire rice-based meal in less than an hour. That makes these rice bowls great for busy weeknight days. Thirdly, I like that this is a complete meal. No side dishes are necessary. And, lastly, we all love the rich Asian-inspired flavors in these rice bowls.

THE EQUIPMENT I USED

A Grill Pan- You can cook the salmon in a nonstick grill pan or a nonstick skillet for these Sweet Chili Salmon Bowls.
A Saucepan- Use a saucepan with a tight fitting lid to cook the rice.
Two Skillets- I recommend using nonstick skillets, both for the sauce and the salmon.

THE INGREDIENTS NEEDED FOR SWEET CHILI SALMON BOWLS

Salmon- My favorite salmon is the Faroe Island salmon. Be sure to use salmon fillets, not steaks. I like to remove the skin before cooking my salmon.
Sweet Chili Sauce- You can find this in the Asian section of your supermarket. I like the Kame brand.
Soy Sauce- Find this in the Asian section of your market.
Rice- I like the Rice Select brand of long grain rice for this these Salmon Bowls.
Butter- Be sure to use unsalted butter.
Lime Juice- Use freshly squeezed lime juice.

HOW I MADE MY SALMON BOWLS

First, I made my kimchi fried rice. Take care to not burn the rice.
Next, I grilled my fish. We like ours fairly well done, so I made sure to cook it until it was no longer pink inside.
Finally, I arranged everything on top of four bowls of rice.

If you like salmon, you need to try these flavorful Sweet Chili Salmon Bowls.

Lime-Sweet Chili Salmon Bowls

Pan Seared Salmon topped with a Lime-Sweet Chili Sauce served in a bowl on top of kimchi fried rice. Served with pickled red cabbage, cucumbers, and carrots.

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Prep Time 15

Cook Time 45

Total Time 1

Course Main Course

Cuisine Korean, Thai

Servings

Calories 425 kcal

Ingredients

1 cup carrot ribbons
1 cup thinly sliced cucumbers
1 cup thinly sliced red cabbage
½ tsp. kosher salt
2 tbsp. rice vinegar
2 tsp. granulated sugar
1 cup long grain white rice
6 tbsp. unsalted butter, divided
1 cup diced onion
2 tbsp. minced garlic, divided
1 cup kimchi
2 tbsp. Shinangchon soy sauce
1 egg
½ cup sliced scallions
¼ tsp. black pepper
3 tbsp. sweet chili sauce
1 tbsp. honey
3 tbsp. lime juice
¼ tsp. crushed red pepper flakes
1 pound salmon fillet, sliced into 4 servings

Instructions

Begin by Pickling the Vegetables: Place each vegetable in their own bowl. Sprinkle with the salt and let sit ten minutes. Squeeze out any liquid. Stir in the rice vinegar and sugar.
Next, make the Kimchi Fried Rice: In a three-quart saucepan, bring a cup and a half of water to a boil. Add the rice and half a teaspoon of kosher salt. Cover and simmer for 16 minutes. Then, remove from the heat and let sit, covered, for ten minutes. While the rice cooks, melt 3 tablespoons of the butter in a skillet. Add the onions and cook on low heat until they're soft about 10 minutes. Add one tablespoon of the garlic and cook one minute. Add the cooked rice, soy sauce, kimchi, and a tablespoon of sugar. Stir to combine. Push the rice to the side of the pan and crack in the egg to the middle of the pan. Stir the egg until it's no longer runny. Stir the egg into the rice. Add the scallions and black pepper.
Next make the Lime-Sweet Chili Sauce: In a second skillet melt the other 3 tablespoons of butter on low heat. Add the other tablespoon of garlic and cook for one minute. Add the sweet chili sauce, honey, lime juice, and red pepper flakes and bring to a simmer. Set aside and cover to keep warm.
Then make the Salmon: Heat a grill pan on medium heat, and brush with vegetable oil. Season the salmon with a quarter teaspoon of salt and pepper. Grill the salmon on both sides for about four minutes per side, or until cooked through.
To Assemble the Bowls: Place some rice in each bowl and top with salmon and pickled veggies.