Description
A vibrant and flavorful bowl featuring tender salmon, crunchy edamame, and a luscious creamy sauce atop fluffy jasmine rice.
Ingredients
Scale
- 4 salmon fillets, skinless, about 5.3 oz each
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon smoked paprika
- 2 cups cooked jasmine rice
- 1 cup shelled edamame, thawed if frozen
- 1 large cucumber, diced
- 2 green onions, thinly sliced
- 1 tablespoon rice vinegar
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon chili flakes, optional
- 1/3 cup mayonnaise
- 2 tablespoons sweet chili sauce
- 1 tablespoon sriracha
- 1 tablespoon lime juice
- 1 teaspoon honey, optional
- 1 tablespoon toasted sesame seeds
- 2 tablespoons fresh cilantro or parsley, chopped
- Lime wedges for serving
Instructions
- Preheat the oven to 400°F (200°C).
- Pat the salmon fillets dry and rub with olive oil, seasoning with salt, pepper, and smoked paprika.
- Arrange the salmon on a baking sheet lined with parchment paper and bake for 12-15 minutes.
- Cook the jasmine rice according to package instructions if not pre-cooked.
- In a mixing bowl, combine edamame, diced cucumber, green onions, rice vinegar, soy sauce, sesame oil, and optional chili flakes; toss to combine.
- In another bowl, whisk together mayonnaise, sweet chili sauce, sriracha, lime juice, and optional honey until smooth.
- To assemble, divide jasmine rice among bowls and top with the salsa and salmon fillets, drizzling with the bang bang sauce.
- Garnish with toasted sesame seeds and chopped cilantro or parsley. Serve with lime wedges.
Notes
For a vegetarian option, substitute salmon with marinated tofu or grilled portobello mushrooms. Adjust seasoning to taste to suit your preference.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 6g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 10g
- Protein: 37g
- Cholesterol: 60mg