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- 2 salmon fillets - 1 cup quinoa - 2 cups vegetable broth - 1 cup mixed bell peppers, thinly sliced (red, yellow, and green) - 1 cup snap peas, trimmed - 2 tablespoons sweet chili sauce - 1 tablespoon soy sauce - 1 tablespoon sesame oil - 1 tablespoon fresh ginger, minced - 1 garlic clove, minced - 2 green onions, sliced - 1 tablespoon sesame seeds - Salt and pepper to taste If you can't find salmon, try using trout or tilapia. Both fish work well. For a grain swap, use brown rice instead of quinoa. It brings a nutty flavor. If you're out of snap peas, sugar snap peas are a great choice. You can also mix in broccoli or zucchini for extra veggies. Don't have sesame oil? Olive oil or canola oil are good alternatives. Lastly, if you prefer a spicy kick, add more sweet chili sauce or a dash of sriracha. When selecting salmon, look for bright, shiny skin. The flesh should be firm and moist. Avoid fish with a dull appearance or brown spots. Fresh salmon should have a mild scent, not a strong fishy smell. If possible, buy from a trusted fishmonger. Ask about the fish's source to ensure quality. If you can, choose wild-caught salmon for better flavor and sustainability. {{ingredient_image_1}} Start by rinsing the quinoa under cold water. This will help remove any bitter taste. In a medium saucepan, mix the rinsed quinoa with 2 cups of vegetable broth. Bring the mixture to a boil over high heat. Once it boils, lower the heat to low. Cover the pot and let it simmer for about 15 minutes. The quinoa will absorb the broth and become fluffy. After 15 minutes, turn off the heat and let it sit covered for a few more minutes. This step will make it perfect and light. While the quinoa cooks, season the salmon fillets with salt and pepper. Heat a skillet over medium heat and add 1 tablespoon of sesame oil. Once the oil is hot, add minced ginger and minced garlic. Cook for about 30 seconds until it smells great. Place the salmon fillets in the skillet skin-side down. Cook for 3 to 4 minutes until the skin gets crispy. Then, flip the salmon. Add 2 tablespoons of sweet chili sauce and 1 tablespoon of soy sauce to the skillet. Cook for another 3 to 4 minutes. The salmon should easily flake with a fork when done. In the same skillet with the salmon, add 1 cup of sliced bell peppers and 1 cup of snap peas. Sauté them for about 3 to 4 minutes. You want the veggies to be tender but still crisp. Season with a pinch of salt and pepper. This will add a nice touch to your bowl. Now it’s time to put everything together! Take a generous scoop of quinoa and put it in a bowl. Place a piece of salmon on top of the quinoa. Add the sautéed vegetables next. For a finishing touch, sprinkle sliced green onions and sesame seeds over the top. Feel free to drizzle any leftover sauce from the skillet over the salmon and veggies. This adds even more flavor. Enjoy your Sweet Chili Salmon Bowl! To cook salmon perfectly, first, choose fresh fillets. Look for bright color and firm texture. Pat the salmon dry with a paper towel. This helps the skin get crispy. Season both sides with salt and pepper. Heat sesame oil in a skillet over medium heat. Add minced ginger and garlic. Stir for about 30 seconds until fragrant. Place the salmon skin-side down in the skillet. Cook for 3-4 minutes until the skin is crispy. Flip the salmon and add sweet chili and soy sauce. Cook for another 3-4 minutes until it flakes easily. This method locks in moisture and flavor. You can boost the flavor of your Sweet Chili Salmon Bowls. Consider adding a splash of lime juice for brightness. Fresh herbs like cilantro or basil add a lovely touch. You might try a pinch of chili flakes for heat. For a smoky flavor, add smoked paprika. Feel free to mix and match spices based on your taste. Remember, balancing flavors makes a dish shine. Meal prep can save time on busy days. Cook the quinoa and salmon in advance. Store them in separate containers in the fridge. You can also chop vegetables ahead of time. Keep them in an airtight container to stay fresh. When you’re ready to eat, reheat the salmon and quinoa. Sauté the veggies quickly for a few minutes. This way, you have a healthy meal ready in no time. Prep work helps you enjoy flavorful meals with ease. Pro Tips Use Fresh Salmon: Always opt for fresh salmon fillets for the best flavor and texture. Frozen salmon can work in a pinch, but fresh will give you a superior taste experience. Perfect Quinoa: Rinse your quinoa thoroughly before cooking to remove any bitterness. This simple step enhances the flavor and makes your dish even better! Customize Vegetables: Feel free to swap out bell peppers and snap peas for your favorite vegetables. Broccoli, zucchini, or carrots can also add a delicious twist to the dish. Adjust Sweetness: If you prefer a less sweet flavor, reduce the amount of sweet chili sauce or add a splash of lime juice for a tangy balance. {{image_2}} You can swap quinoa for brown rice in this dish. Brown rice has a nutty taste and a chewy texture. Rinse the brown rice before cooking. Use two cups of water for each cup of rice. Cook it for about 40-45 minutes. This gives you a hearty base. Top it with the salmon and veggies as before. The sweet chili sauce pairs well with the rice. If you want a meatless option, use tofu instead of salmon. Firm tofu works best. Press the tofu to remove excess water. Cut it into cubes and season with salt and pepper. Cook it in sesame oil until golden brown. Add sweet chili sauce and soy sauce for flavor. Serve the tofu on quinoa or brown rice. This keeps the dish just as tasty and satisfying. Feel free to change the veggies based on what you have. In spring, use asparagus and peas. In summer, add zucchini and corn. Fall veggies like sweet potatoes or Brussels sprouts work well too. Just cut them into bite-sized pieces. Sauté them in sesame oil until tender. This keeps your meal fresh and fun all year round. To keep your Sweet Chili Salmon Bowls fresh, store leftovers in airtight containers. Make sure to separate the salmon, quinoa, and veggies. This helps maintain their flavors and textures. Leftovers can last up to three days in the fridge. Reheat the salmon and veggies gently. Use the microwave or skillet for best results. If using a microwave, heat for 30 seconds at a time until warm. In a skillet, add a few drops of water to steam it lightly. This keeps everything moist and tasty. You can freeze the salmon bowls for later. Just make sure to cool everything completely first. Place the salmon, quinoa, and veggies in freezer-safe bags. They can last up to three months in the freezer. When ready to eat, thaw overnight in the fridge before reheating. This helps keep the flavors intact. Yes, you can use frozen salmon. Just make sure to thaw it first. Thaw the salmon in the fridge overnight for best results. This way, you keep its texture and taste. If you are in a hurry, place it in cold water for about 30 minutes. This method works well, too! If you want a substitute for quinoa, try brown rice or couscous. Both options cook well and taste great. You can also use farro or barley. These grains add a nice chewiness, making your bowls even more filling. Cooking quinoa takes about 15 minutes. Start by rinsing it under cold water. Then, cook it in vegetable broth for extra flavor. Once it’s fluffy, it’s ready! This quick cooking time makes quinoa a great choice for busy nights. Sweet chili sauce is not very spicy. It has a nice balance of sweetness and heat. Most people find it mild enough to enjoy. If you like spicy food, you can add more chili sauce or fresh chili peppers. Adjust it to your taste! Yes, you can make this recipe ahead of time! Cook the quinoa and salmon, then store them in separate containers. Keep the sautéed vegetables in another container. This way, you can reheat everything quickly for a tasty meal. Enjoy it fresh throughout the week! This blog post covers how to make a tasty salmon bowl with fresh ingredients. We discussed the complete list of ingredients, helpful substitutions, and tips for picking the best salmon. I shared step-by-step instructions and useful tricks for cooking salmon perfectly. You can also try different variations or make this dish vegetarian. Finally, I provided storage tips to keep your meals fresh. Now, it’s time to enjoy your delicious bowl and share it with others!

Sweet Chili Salmon Bowls

A delicious and healthy bowl featuring salmon, quinoa, and sautéed vegetables with a sweet chili sauce.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Asian
Servings 2
Calories 500 kcal

Ingredients
  

  • 2 fillets salmon
  • 1 cup quinoa
  • 2 cups vegetable broth
  • 1 cup mixed bell peppers, thinly sliced (red, yellow, and green)
  • 1 cup snap peas, trimmed
  • 2 tablespoons sweet chili sauce
  • 1 tablespoon soy sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon fresh ginger, minced
  • 1 clove garlic, minced
  • 2 green onions sliced
  • 1 tablespoon sesame seeds
  • to taste salt and pepper

Instructions
 

  • Rinse the quinoa under cold water. In a medium saucepan, combine the quinoa and vegetable broth. Bring to a boil, then reduce to low heat, cover, and let it simmer for about 15 minutes or until the quinoa is cooked and fluffy. Set aside.
  • While the quinoa is cooking, season the salmon fillets with salt and pepper.
  • In a skillet over medium heat, add the sesame oil. Once hot, add the minced ginger and garlic, stirring for about 30 seconds until fragrant.
  • Place the salmon fillets skin-side down in the skillet and cook for about 3-4 minutes until the skin is crispy. Flip the salmon and add the sweet chili sauce and soy sauce. Cook for another 3-4 minutes until the salmon is cooked through and flakes easily with a fork. Remove from heat.
  • In the same skillet, add the sliced bell peppers and snap peas. Sauté for about 3-4 minutes until the vegetables are tender-crisp. Season with a pinch of salt and pepper.
  • To assemble the bowls, scoop a generous serving of quinoa into each bowl. Top with a piece of salmon, sautéed vegetables, and sprinkle with green onions and sesame seeds for garnish.
  • Drizzle any remaining sauce from the skillet over the top for added flavor.

Notes

Feel free to add other vegetables or adjust the sauce to your taste.
Keyword bowl, healthy, quinoa, salmon, sweet chili