If you love Thai flavors and enjoy salmon, these Sweet Chili Salmon Rice Bowls are calling your name, I promise. And this recipe is soooo simple! Especially if you have spicy chili sauce, which is a staple in my kitchen. We use it ALL the time, because we love anything spicy.
Ingredients
- 1 pound salmon filet, cut into chunk
- 1/2 shredded carrot
- 1/2 shelled edamame
- a pinch of salt and pepper
- 1 bunch of green onions, sliced into 1/2 to 1 inch pieces
- 1/4 chili paste sauce, plus extra for topping if desired
- 1 tablespoon honey
- 1 tablespoon coconut oil
- 1/4 cup fresh chopped cilantro (we love lots of cilantro)
- 1 tablespoon toasted sesame oil
- 1-2 tablespoon toasted sesame seeds
- 2 limes, sliced
Instructions
- Cook rice in a rice cooker according to directions.
- Skin and cut salmon into cubes. Place the salmon in a bowl and season with salt and pepper, then cover with the chili sauce and honey, tossing well to coat. You can toss with a little more chili sauce if desired.
- Heat a large skillet or grill pan over medium-high heat and add the sesame oil. Add the edamame and shredded carrots and cook 2-3 minutes or until slightly tender. Add green onions and cook and additional 1-2 minutes (I like my carrots to have a little fresh crunch, but it can be cooked a few extra minutes if you would like them thoroughly cooked). Set veggies aside.
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Sorry to make you click a link for the recipe, but know I’m grateful for you.
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