Sweet Chilli-Lime Salmon Bowl with Mango-Avocado Salsa
Sweet Chilli-Lime Salmon Bowl with Mango-Avocado Salsa
Ingredients
For the Sweet Chilli-Lime Salmon
- 4 salmon fillets
- 1/2 cup sweet chili sauce
- 2 tablespoons rice wine vinegar
- 2 tablespoons lime juice
- 2 cloves garlic, minced
- 1 teaspoon lime zest
- 1/2 teaspoon salt, for seasoning salmon
- 1/4 teaspoon black pepper, for seasoning salmon
For the Mango-Avocado Salsa
- 2 mango, diced
- 2 avocado, diced
- 1 tablespoon lime juice
- 1 red chili, chopped
- 1/4 cup white onion, chopped
- 1/4 cup cilantro, chopped
- 1/4 teaspoon salt
For the Bowl Assembly and Garnish
- 2 cups whole grain rice, pre-cooked
- 1/4 cup sriracha mayo, as needed
- 2 tablespoons sesame seeds
- 1/4 cup peanuts, chopped
- 1/4 cup spring onions, chopped
- 4 lime wedges, for garnish
Instructions
- 1
In a small bowl, combine the sweet chili sauce, rice wine vinegar, lime juice, minced garlic, and lime zest. Mix thoroughly until well combined. Set aside.
⏱️ 3 min
- 2
Season the salmon fillets generously with salt and pepper on both sides.
⏱️ 2 min
- 3
Heat a large non-stick pan over medium-high heat. Once hot, place the seasoned salmon fillets skin-side down (if applicable) in the pan. Cook for 4-5 minutes, or until the skin is crispy.
⏱️ 5 min
- 4
Flip the salmon fillets. Pour the prepared sweet chili-lime sauce over the cooking salmon. Use a spoon to baste the salmon with the sauce, allowing it to bubble and glaze the fish. Continue cooking for another 4-6 minutes, or until the salmon is cooked through to your desired doneness. The internal temperature should reach 145°F (63°C).
⏱️ 6 min
- 5
While the salmon cooks, prepare the Mango-Avocado Salsa. In a separate mixing bowl, combine the diced mango, diced avocado, lime juice, chopped red chili, chopped white onion, chopped cilantro, and salt. Gently mix all ingredients until well combined.
⏱️ 5 min
- 6
To assemble the bowls, divide the pre-cooked whole grain rice evenly among four serving bowls.
⏱️ 1 min
- 7
Drizzle Sriracha mayo generously over the rice in each bowl.
⏱️ 1 min
- 8
Place a portion of the mango-avocado salsa next to the rice in each bowl.
⏱️ 1 min
- 9
Carefully place one cooked sweet chili-lime salmon fillet on top of the rice in each bowl.
⏱️ 1 min
- 10
Garnish each bowl by sprinkling sesame seeds, chopped peanuts, and chopped spring onions over the salmon and rice. Add a lime wedge to the side of each bowl for an extra burst of freshness.
⏱️ 1 min
- 11
Serve immediately and enjoy your vibrant and flavorful Sweet Chilli-Lime Salmon Bowl!
Kitchen Tools
Nutrition Facts (per serving)
Sweet Chilli-Lime Salmon Bowl with Mango-Avocado Salsa
For the Sweet Chilli-Lime Salmon
- 4 salmon fillets
- 1/2 cup sweet chili sauce
- 2 tablespoons rice wine vinegar
- 2 tablespoons lime juice
- 2 cloves garlic, minced
- 1 teaspoon lime zest
- 1/2 teaspoon salt, for seasoning salmon
- 1/4 teaspoon black pepper, for seasoning salmon
For the Mango-Avocado Salsa
- 2 mango, diced
- 2 avocado, diced
- 1 tablespoon lime juice
- 1 red chili, chopped
- 1/4 cup white onion, chopped
- 1/4 cup cilantro, chopped
- 1/4 teaspoon salt
For the Bowl Assembly and Garnish
- 2 cups whole grain rice, pre-cooked
- 1/4 cup sriracha mayo, as needed
- 2 tablespoons sesame seeds
- 1/4 cup peanuts, chopped
- 1/4 cup spring onions, chopped
- 4 lime wedges, for garnish
Instructions
- 1
In a small bowl, combine the sweet chili sauce, rice wine vinegar, lime juice, minced garlic, and lime zest. Mix thoroughly until well combined. Set aside.
⏱️ 3 min - 2
Season the salmon fillets generously with salt and pepper on both sides.
⏱️ 2 min - 3
Heat a large non-stick pan over medium-high heat. Once hot, place the seasoned salmon fillets skin-side down (if applicable) in the pan. Cook for 4-5 minutes, or until the skin is crispy.
⏱️ 5 min - 4
Flip the salmon fillets. Pour the prepared sweet chili-lime sauce over the cooking salmon. Use a spoon to baste the salmon with the sauce, allowing it to bubble and glaze the fish. Continue cooking for another 4-6 minutes, or until the salmon is cooked through to your desired doneness. The internal temperature should reach 145°F (63°C).
⏱️ 6 min - 5
While the salmon cooks, prepare the Mango-Avocado Salsa. In a separate mixing bowl, combine the diced mango, diced avocado, lime juice, chopped red chili, chopped white onion, chopped cilantro, and salt. Gently mix all ingredients until well combined.
⏱️ 5 min - 6
To assemble the bowls, divide the pre-cooked whole grain rice evenly among four serving bowls.
⏱️ 1 min - 7
Drizzle Sriracha mayo generously over the rice in each bowl.
⏱️ 1 min - 8
Place a portion of the mango-avocado salsa next to the rice in each bowl.
⏱️ 1 min - 9
Carefully place one cooked sweet chili-lime salmon fillet on top of the rice in each bowl.
⏱️ 1 min - 10
Garnish each bowl by sprinkling sesame seeds, chopped peanuts, and chopped spring onions over the salmon and rice. Add a lime wedge to the side of each bowl for an extra burst of freshness.
⏱️ 1 min - 11
Serve immediately and enjoy your vibrant and flavorful Sweet Chilli-Lime Salmon Bowl!