Firecracker Salmon Bowls
This is one of my favorite meals— so simple to make, easy to customize, and always a hit. And William doesn’t even like salmon!
Firecracker Salmon Bowls
Yield: 2
I love a bowl for dinner. This mixes spicy-sweet salmon with lots of. green veggies and brown rice for a perfectly tasty and balanced meal.
Ingredients
- 8 oz salmon filet
- 1/4 cup soy sauce
- 1/4 cup teriyaki sauce
- 1/2 cup sweet thai chili sauce
- 1 teaspoon fresh ginger, minced
- 1 garlic clove, minced
- 1 jalapeno and 1 fresno chili pepper, sliced
- 2 tablespoons sesame oil, divided
- 1 bunch broccolini or broccoli
- 1 bag of frozen mukimame (shelled edamame-- I find mine with the frozen veggies)
- 1 pouch brown rice
- Green onions, to garnish
- Toppings (avocado, spicy mayo, sesame seeds, red onion, etc. -- all optional but recommended)
Instructions
- Slice salmon into 1 inch cubes. Mix soy sauce, teriyaki sauce, thai chili sauce, ginger, garlic, sliced peppers, and 1 tablespoon sesame oil in a small bowl. Add salmon and toss in sauce until all pieces are coated. Let marinate for 20 minutes.
- Place salmon in air fryer at 400 degrees for 7-9 minutes until cooked. [Note: This could be done on stove top or in conventional oven as well. Air fryer just guarantees max crispiness.] I pour remaining marinade over salmon about halfway through to coat it in extra sauce.
- Chop broccolini into 1-2 inch pieces. Place remaining tablespoon sesame oil in a wok or skillet and heat over medium until shimmering. Add broccolini and cook until soft/charred, about 5-7 minutes.
- Microwave rice and mukimame according to package directions.
- Using rice as the base of the bowl, add veggies and salmon on top, and top with desired toppings-- I add avocado and spicy mayo and top with green onions.
