Sweet and Spicy Salmon Bowls (Printable Version)
# What You’ll Need:
→ Sweet chili sauce
01 -
2 tablespoons rice vinegar
02 -
2 tablespoons soy sauce
03 -
⅓ cup fig spread
04 -
Red pepper flakes to taste
→ Salmon
05 -
24 oz salmon fillets (4 fillets)
06 -
2 tablespoons olive oil
07 -
2 cloves garlic, minced
08 -
Salt and pepper to taste
→ Mango salsa
09 -
2 ripe mangos, peeled, pitted, and diced
10 -
1 small sweet red bell pepper, diced
11 -
½ bunch fresh cilantro, chopped
12 -
2 tablespoons freshly squeezed lime juice
13 -
¼ teaspoon chili powder
14 -
Salt and pepper to taste
→ Rice
15 -
2 cups cooked jasmine rice
→ Garnish
16 -
1 lime, sliced
17 -
Fresh cilantro, chopped
# Steps to Follow:
01 -
Preheat the oven to 425°F.
02 -
Combine rice vinegar, soy sauce, fig spread, and red pepper flakes in a small bowl and mix well.
03 -
Cut salmon into fillets or leave whole. Season with olive oil, minced garlic, salt, and pepper. Place in a baking dish skin-side down in a single layer.
04 -
Roast salmon in preheated oven for 10-12 minutes or until almost cooked through. If desired, remove skin by sliding a spatula underneath the fillets and discard the skin.
05 -
Coat salmon with sweet chili sauce, reserving one-third of the sauce for later. Return salmon to the oven for another 2-3 minutes until fully cooked.
06 -
Combine diced mango, red bell pepper, chopped cilantro, lime juice, chili powder, salt, and pepper in a medium mixing bowl. Toss well to combine.
07 -
Add cooked jasmine rice to bowls. Place glazed salmon on one side and mango salsa on the other. Glaze salmon with the reserved sweet chili sauce. Garnish with chopped cilantro and lime slices.
# Additional Notes:
01 -
Use ripe mangos for the best texture and flavor.
02 -
Fig spread creates a thick and sticky glaze for the sweet chili sauce.