Description
A quick and flavorful salmon bowl with sweet chili glaze, fresh vegetables, and fluffy rice—perfect for busy nights.
Ingredients
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4 salmon fillets (5–6 oz / 140–170 g each)
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1/3 cup (80 ml) sweet chili sauce
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2 tablespoons (30 ml) soy sauce
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1 tablespoon (15 ml) lemon juice
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1 tablespoon (15 ml) honey
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1 teaspoon garlic powder
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1 teaspoon ground ginger
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1 tablespoon (15 ml) olive oil
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2 cups (370 g) jasmine rice
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4 cups (960 ml) water
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1 cup (150 g) shredded carrots
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1 cup (120 g) sliced cucumber
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1 cup (90 g) sliced red bell pepper
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2 cups (60 g) fresh spinach
Instructions
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Rinse rice and cook with water until tender. Fluff and set aside.
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Whisk sweet chili sauce, soy sauce, lemon juice, honey, garlic powder, and ginger.
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Heat olive oil in a skillet over medium heat and cook salmon 3–4 minutes per side, glazing with sauce.
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Divide rice into bowls, top with salmon and vegetables, and drizzle with extra glaze.
Notes
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Swap rice for quinoa or cauliflower rice if desired.
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Adjust sweetness or heat by modifying the glaze to taste.
- Prep Time: 15 minutes
- Cook Time: 20 minutes