Description
A flavorful and nutritious Healthy Sweet Chili Salmon Bowl featuring oven-baked salmon glazed with a tangy sweet chili sauce, served over brown rice with steamed broccoli and fresh vegetables for a wholesome meal.
Ingredients
Scale
Salmon and Sauce
- 1 lb salmon fillets
- 1 tablespoon olive oil
- 1 tablespoon honey
- 2 tablespoons low-sodium soy sauce
- 2 tablespoons rice vinegar
- 1 teaspoon fresh grated ginger
- 2 cloves garlic, minced
- 1 tablespoon chili paste
- 1 tablespoon sesame oil
- 1 tablespoon lime juice
Grains and Vegetables
- 2 cups cooked brown rice
- 1 cup steamed broccoli florets
- 1/4 cup sliced red bell pepper
- 1/4 cup sliced cucumber
- 1/4 cup sliced green onions
Garnish
- 1 tablespoon sesame seeds
- 1 tablespoon cilantro, chopped
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for baking the salmon.
- Prepare Baking Sheet: Line a baking sheet with parchment paper or lightly grease it with cooking spray to prevent sticking.
- Arrange Salmon: Place the salmon fillets on the prepared baking sheet, skin side down if applicable.
- Coat Salmon: Drizzle olive oil over the salmon fillets and rub gently to coat each piece evenly.
- Make Sauce: In a small bowl, whisk together honey, low-sodium soy sauce, rice vinegar, grated ginger, minced garlic, chili paste, sesame oil, and lime juice until well combined to create a tangy sweet chili sauce.
- Apply Sauce: Pour the sauce mixture over the salmon fillets, ensuring thorough coating.
- Bake Salmon: Place the salmon in the preheated oven and bake for 12-15 minutes, or until the fish flakes easily with a fork.
- Cook Rice: While the salmon bakes, prepare the brown rice according to package instructions if not already cooked.
- Steam Broccoli: Steam broccoli florets in a steamer basket over boiling water for 5-7 minutes until tender but still vibrant green.
- Prep Vegetables: Slice red bell pepper, cucumber, and green onions into thin strips for freshness and crunch.
- Rest Salmon: Once baked, remove salmon from oven and allow it to rest for a few minutes.
- Assemble Bowls – Rice: Start by placing a scoop of cooked brown rice at the base of each serving bowl.
- Add Broccoli: Add steamed broccoli on top of the rice as a nutritious vegetable layer.
- Add Fresh Veggies: Layer the sliced red bell pepper, cucumber, and green onions over the broccoli.
- Top with Salmon: Flake the rested salmon and carefully place it over the vegetables in the bowl.
- Drizzle Sauce: Pour any remaining sauce from the baking sheet over the salmon and veggies for extra flavor.
- Garnish: Sprinkle sesame seeds over the bowl to add crunch and a nutty flavor.
- Add Cilantro: Finish by topping with fresh chopped cilantro to enhance freshness and aroma.
- Serve: Serve the Healthy Sweet Chili Salmon Bowl immediately and enjoy a wholesome, flavorful meal.
Notes
- Use low-sodium soy sauce to keep sodium levels in check.
- Can substitute brown rice with quinoa or cauliflower rice for a low-carb option.
- Adjust chili paste quantity to your preferred spice level.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
- Ensure salmon is cooked to an internal temperature of 145°F for safety.