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For this tasty dish, gather these ingredients: - 2 salmon fillets (6 oz each) - 1/4 cup sweet chili sauce - 1 tablespoon soy sauce - 1 tablespoon sesame oil - 1 cup jasmine rice - 2 cups vegetable broth (or water) - 1 cup mixed vegetables (e.g., bell peppers, snap peas, carrots) - 1 avocado, sliced - 1 green onion, chopped - Sesame seeds for garnish - Fresh cilantro for garnish (optional) Salmon is rich in omega-3 fatty acids. These good fats help your heart. Jasmine rice gives you energy. It is a good source of carbs. Mixed vegetables add fiber and vitamins. They keep your body healthy. Avocado is full of healthy fats. It also has potassium and fiber. To make this bowl, you need a few key tools: - A shallow dish for marinating the salmon - A medium saucepan for cooking rice - A non-stick skillet for sautéing vegetables - A baking sheet lined with parchment paper - A fork for fluffing the rice These tools will help you create a delicious Sweet Chili Salmon Bowl. You can find the full recipe to guide you through the steps. Start by marinating the salmon. In a shallow dish, whisk together the sweet chili sauce, soy sauce, and sesame oil. Place the salmon fillets skin-side down in the dish. Let the salmon marinate for at least 15 minutes. This step adds flavor and helps keep the fish moist. While the salmon marinates, cook the jasmine rice. In a medium saucepan, bring the vegetable broth or water to a boil. Add the jasmine rice and stir. Reduce the heat to low, cover the pot, and let it simmer for about 15 minutes. Once cooked, the rice should be fluffy and the liquid fully absorbed. Next, prepare the mixed vegetables. Heat a non-stick skillet over medium-high heat. Add a splash of water or a teaspoon of sesame oil. Toss in your mixed vegetables, like bell peppers, snap peas, and carrots. Sauté for about 3-5 minutes until they are tender but still crisp. This keeps their bright color and crunch. Now, it’s time to bake the salmon. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Place the marinated salmon on the sheet. Bake for 12-15 minutes or until the salmon flakes easily with a fork. Cooking it just right makes the salmon tender and juicy. Once everything is ready, assemble your bowl. Fluff the cooked jasmine rice with a fork. Divide the rice evenly among bowls. Top each bowl with sautéed vegetables, a salmon fillet, and slices of avocado. The colors and textures will look amazing together. For the final touch, garnish each bowl. Sprinkle chopped green onion and sesame seeds on top. If you like, add fresh cilantro for extra flavor. Drizzle any leftover marinade from the salmon over the top for a burst of taste. Enjoy your Sweet Chili Salmon Bowl! This recipe is simple and gives you a healthy meal packed with flavor. You can find the full recipe above to help you along the way. To cook salmon just right, focus on timing. Bake your salmon at 400°F for 12-15 minutes. This method keeps it moist and flaky. Check for doneness by gently poking the fish. It should flake easily with a fork. If you prefer, you can grill or pan-sear it. Both methods create a tasty crust. Always marinate your salmon first to enhance its flavor. To make fluffy jasmine rice, rinse it first. This removes extra starch and prevents it from sticking. Use a ratio of 1 cup rice to 2 cups vegetable broth or water. Bring the liquid to a boil, then lower the heat. Cover it and let it simmer for 15 minutes. After cooking, let it sit for 5 minutes before fluffing with a fork. This step helps the rice grains separate nicely. If you want to mix things up, try different marinades. Teriyaki sauce gives a sweet, savory flavor. Honey and soy sauce also work well together. For a spicy kick, add chili garlic sauce. You can even use a lemon or lime juice blend for zest. Each substitute offers a unique taste, so feel free to experiment! Using the right tools makes cooking easier. A non-stick skillet is great for sautéing vegetables. A baking sheet lined with parchment paper helps with clean-up. A medium saucepan is needed for cooking rice. Use a fork for fluffing the rice and serving the bowl. These tools simplify the cooking process and give you great results. Don't forget to have measuring cups and spoons handy! For the full recipe, check out the Sweet Chili Salmon Bowl recipe above. {{image_2}} You can switch out salmon for other proteins. Chicken works well and absorbs flavors nicely. Try firm tofu for a plant-based option. Shrimp also adds a nice touch and cooks quickly. Each protein brings its own flavor and texture. You can use any of these proteins with the same marinade. Just adjust cooking times as needed. To make a vegan version, replace the salmon with marinated tofu. Use the same sweet chili sauce and soy sauce mix. You can also add more veggies, like zucchini or mushrooms. Quinoa or brown rice can be great swaps for jasmine rice. This way, you still enjoy a tasty, colorful bowl full of flavor. Add more flavor by using different sauces or spices. Try adding ginger or garlic to the marinade for a kick. You can also sprinkle some chili flakes for heat. A splash of lime juice brightens the dish well. Fresh herbs like basil or mint can elevate your bowl, too. Mix and match to find your favorite flavor combo! For the complete recipe, check out the Full Recipe section. To keep your Sweet Chili Salmon Bowl fresh, store it in an airtight container. Divide the salmon, rice, and vegetables into separate containers. This helps each part stay fresh and tasty. Make sure to let everything cool to room temperature before sealing. You can keep it in the fridge for up to three days. When you’re ready to enjoy your leftovers, reheat them gently. Use the microwave for quick heat. Place the rice and vegetables in a bowl, cover it with a damp paper towel, and microwave for about one minute. Stir halfway through to ensure even heating. For the salmon, a quick reheat in the oven at 350°F (175°C) for about 5-7 minutes helps keep it moist. Each ingredient has its own shelf life. Cooked jasmine rice lasts about 4-6 days in the fridge. Mixed vegetables can last 3-5 days, depending on how fresh they were. Salmon should be eaten within two days if cooked. Always check for freshness before eating. For more details, check the full recipe for guidance. You should marinate the salmon for at least 15 minutes. This time lets the flavors soak in. If you have more time, try marinating for 30 minutes. This extra time makes the salmon even more tasty. Yes, you can use frozen salmon. Just make sure to thaw it first. You can do this by placing it in the fridge overnight. If you’re in a hurry, run it under cold water for a quicker thaw. Good side dishes include: - Steamed broccoli - Roasted asparagus - A simple green salad - Edamame These sides add crunch and color to your meal. Yes, this bowl is healthy! Salmon is rich in omega-3 fatty acids and protein. The mixed veggies add vitamins and fiber. The bowl offers a nice balance of carbs, fats, and protein, making it a great choice. You can find sweet chili sauce at most grocery stores. Check the international aisle or the Asian food section. It is also available online, making it easy to get. This blog post guides you through making a Sweet Chili Salmon Bowl. You learned about the right ingredients, cooking steps, and tools needed. The tips help you cook tastier salmon and fluffy rice. There are options for different proteins and storage advice to keep your meal fresh. A Sweet Chili Salmon Bowl is fun to make and easy to enjoy. Don't hesitate to try it your way! Enjoy your cooking and the delicious rewards that follow!

Sweet Chili Salmon Bowl

Dive into deliciousness with this Sweet Chili Salmon Bowl recipe! Made with tender salmon fillets, fluffy jasmine rice, and vibrant mixed vegetables, this dish is packed with flavor and nutrition. Easy to prepare in just 35 minutes, you’ll love how simple and satisfying it is. Ready to impress your taste buds? Click through to explore this delicious recipe and elevate your dinner game tonight!
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Ingredients
  

2 salmon fillets (6 oz each)

1/4 cup sweet chili sauce

1 tablespoon soy sauce

1 tablespoon sesame oil

1 cup jasmine rice

2 cups vegetable broth (or water)

1 cup mixed vegetables (e.g., bell peppers, snap peas, carrots)

1 avocado, sliced

1 green onion, chopped

Sesame seeds for garnish

Fresh cilantro for garnish (optional)

Instructions
 

Marinate the Salmon: In a shallow dish, whisk together the sweet chili sauce, soy sauce, and sesame oil. Add the salmon fillets skin-side down and let them marinate for at least 15 minutes.

    Cook the Rice: In a medium saucepan, bring the vegetable broth (or water) to a boil. Add the jasmine rice, reduce heat to low, cover, and simmer for about 15 minutes, or until the rice is fluffy and the liquid is absorbed.

      Prepare the Vegetables: While the rice cooks, heat a non-stick skillet over medium-high heat. Add a splash of water or a teaspoon of sesame oil and the mixed vegetables. Sauté for about 3-5 minutes, until they're tender but still crisp. Remove from heat and set aside.

        Cook the Salmon: Preheat the oven to 400°F (200°C). Place the marinated salmon on a baking sheet lined with parchment paper, and bake for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork.

          Assemble the Bowl: Fluff the cooked jasmine rice with a fork and distribute it evenly among bowls. Top each bowl with sautéed vegetables, a salmon fillet, and slices of avocado.

            Garnish and Serve: Sprinkle chopped green onion and sesame seeds over the bowls. Add fresh cilantro if desired. Drizzle any leftover marinade from the salmon over the top for extra flavor.

              Prep Time: 15 min | Total Time: 35 min | Servings: 2