Ingredients
- 4 salmon fillets (about 6 oz each)
- 1/2 cup sweet chili sauce
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon olive oil
- 2 cups cooked jasmine rice
- 1 cup steamed broccoli florets
- 1 cup sliced bell peppers (any color)
- 1/2 cup sliced red onions
- 1 tablespoon sesame seeds, for garnish
- 2 green onions, sliced for garnish
- Optional: lime wedges for serving
If you’re looking to switch things up, you can substitute the jasmine rice with quinoa or brown rice for a nuttier flavor. For a vegetarian twist, try using tofu instead of salmon!
Instructions
- Preheat your oven to 400°F and line a baking sheet with parchment paper.
- In a small bowl, whisk together the sweet chili sauce, soy sauce, honey, garlic, and ginger.
- Place the salmon fillets on the prepared baking sheet and brush generously with the chili mixture. Allow them to marinate for at least 10 minutes.
- While the salmon is marinating, heat olive oil in a large skillet over medium heat. Add the bell peppers and red onions, sautéing until they are just tender, about 5 minutes.
- Transfer the skillet contents to a plate and use the same skillet to quickly sear the salmon fillets for 2 minutes on each side, just to give them a nice crust.
- Transfer the salmon back to the baking sheet and bake in the preheated oven for 8-10 minutes, until the salmon is cooked through and flakes easily with a fork.
- To assemble the bowls, divide the cooked rice among four serving bowls. Top with the roasted salmon, sautéed vegetables, and steamed broccoli.
- Sprinkle with sesame seeds and green onions. Serve with lime wedges if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International