The combination of sweet and savory flavors from this Asian dish will change your dinner game.
Salmon with quinoa or cauliflower rice sounds not only healthy but fancy. It’s easy to become intimidated by cooking new recipes, but there’s no need! After making and eating this fast and easy recipe, Thai Sweet Chili Salmon Bowls will be a regular in your weekly homemade meals.
The bowl is packed with nutrients like protein and antioxidants like vitamins A and B. Plus, you can include this recipe in your meal planning. With the edamame itself, you’ll be getting iron, folate, vitamin B2, and a lot more. Plus, you’ll also be putting healthy fats into your body. Make a sufficient batch ahead of time and you’ll be worry-free for the next 3-4 days.
We also recommend eating it with cucumber, zucchini, or asparagus. Let us know what you think of the Thai Sweet Chili Salmon Bowls. Start cooking!
Thai Sweet Chili Salmon Bowls
Ingredients
Sides:
- 1 cup uncooked quinoa (2 cups cooked brown or cauliflower rice)
Salmon:
- 20 oz salmon fillets (4 fillets/5 oz each)
- 2 Tbsps grass-fed ghee
- 2 Tbsps maple syrup
- 1/2 tsp unrefined salt
- 1/2 Tbsps fresh green chilies sliced thinly
Sweet Red Chili Sauce
- 1 Tbsp extra virgin olive oil or sesame oil
- 2 large carrots cut into very thin strips
- 2 red bell peppers sliced
- 2 green bell peppers sliced
- 1/2 red cabbage sliced very thin
- 1 cup edamame
- 1 Tbsp freshly grated garlic
- 1/2 tsp salt
- 1/2 tsp black pepper
Garnish:
- 2 Tbsp sesame seeds
- 4 green onions sliced
- 1/2 cup fresh cilantro chopped; can sub parsley
- 1 tsp coconut aminos drizzle on
- 1/2 lime juice
Instructions
- Preheat the oven to 400 F.
- Place rice or substitute in rice cooker and start.
- In a bowl, whisk ghee, maple syrup, salt, and green chilies.
- In baking tray with parchment paper, place salmon fillets, leaving space between. Brush the salmon with your chili butter mixture. Bake in the preheated oven for about 12-15 minutes, or until salmon is cooked through and flakes easily.
- Meanwhile, heat olive oil in a large skillet over med-high heat. Add in carrots, bell peppers, red cabbage and edamame.Season with garlic, salt, and pepper, saute for about 6-8 minutes, until the veggies are still crisp, but beginning to soften to your liking.
- Add salmon and garnish with sesame seeds, sliced green onions, fresh chopped cilantro/parsley, lime wedges, and coconut aminos if desired.
Notes
- Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
- For Low Histamine Meal Plan, modify: don’t use green chilies and lime
