Thai Sweet Chili Salmon Bowls
Sweet Chili Salmon Bowls are a family-friendly weeknight recipe everyone will love! Start by tossing salmon pieces in soy sauce, lime juice, and minced garlic. Pan fry, then toss with Thai sweet chili sauce, serve on top of rice with sliced cucumbers, diced mangos, avocados, with homemade boom boom sauce!
Ingredients
Boom Boom Sauce:
- 3 tablespoons mayo
- 2 tablespoons sweet chili sauce
- 1 tablespoon ketchup I use spicy
- 2 teaspoons sriracha plus more to taste
- ⅛ teaspoon garlic powder
Salmon Bowls:
- 1 pound salmon remove skin and dice into 1 inch bites
- 2 tablespoon low sodium soy
- 1 tablespoon lime juice
- 4 cloves garlic minced
- 1 tablespoon avocado oil
- 6 tablespoons Thai sweet chili sauce
- 2 cups prepared brown rice
- 1 cup shelled edamame lightly steamed
- 3 persian cucumbers sliced
- ½ cup diced mangos
- 1 Haas avocado sliced
- Fried garlic for topping
- Toasted sesame seeds + chopped cilantro for topping
Instructions
- BOOM BOOM SAUCE: In a bowl, stir together the ingredients for the sauce; set aside.
- TOSS: In a bowl, toss the salmon with soy sauce, lime juice, and minced garlic.
- SALSA: Combine the edamame, cucumbers, and mangoes in a bowl. Toss with a little lime juice (if desired) a pinch of salt, a tablespoon of fried garlic, sesame seeds, and a pinch of chopped cilantro.
- PAN FRY: Heat a frying pan over medium-high heat. When hot, add the avocado oil and pan fry the salmon bites for 3-4 minutes or until they’re cooked to at least 145ºF. Quickly drizzle the sweet chili sauce over the salmon, toss, and remove from heat.
- SERVE: Divide the rice into 4 bowls. Top with cucumber mixture, sliced avocados, and divide the salmon amongst the bowls. Top with more fried garlic, cilantro, and drizzle with the prepared sauce! Serve with lime wedges.
