DINNER TONIGHT

Sweet Chilli Lime Salmon Bowls

Sticky sweet chilli lime salmon bowls with rice, crunchy toppings and lime mayo.

EASY

30 MINS

SERVES 4

ABOUT THE RECIPE

Sweet chilli lime salmon bowls are the kind of meal prep that does not feel like punishment. The salmon goes sticky and bright, the rice keeps it satisfying, and the crunchy toppings make every bowl feel fresh. The lime mayo is the bit that pulls it all together.

THE RECIPE

Ingredients

Salmon Marinade

2 skinless, boneless, salmon fillets (approx 150 to 180 g each)

2 tbsp sweet chilli sauce

Juice and zest of 1 lime

1 tsp freshly grated ginger

1 garlic clove, minced

1 tbsp olive oil

1 tsp soy sauce

1 tsp fish sauce

¼ tsp salt

¼ tsp pepper

1 tsp sesame seeds

Bowl Filling

1 cup jasmine rice (uncooked)

Pinch of salt

2 cups shredded red cabbage

1 cup pickled carrot (julienned)

1 avocado, sliced

2 handfuls rocket

4 spring onions, thinly sliced

Coriander, roughly chopped

To Serve

2 tbsp Kewpie mayonnaise

1 tsp lime juice

Sesame seeds

Extra lime wedges

Method

1.

In a small bowl, whisk together the sweet chilli sauce, lime juice and zest, olive oil, soy sauce, fish sauce, ginger, and garlic until well combined.

2.

Pat the salmon fillets dry with paper towel, then season with salt and pepper. Coat evenly in the marinade and set aside for 10 to 15 minutes to allow the flavours to soak in.

3.

Rinse the jasmine rice under cold running water until the water runs clear. Cook according to packet instructions with a pinch of salt. Once cooked, fluff gently with a fork and set aside.

4.

In a small bowl, mix the Kewpie mayo with lime juice. Taste and adjust if needed, then refrigerate until ready to serve.

5.

Heat a non-stick pan over medium heat. Add the salmon fillets and cook for 3 to 4 minutes per side, or until just cooked through and still moist. Sprinkle with sesame seeds just before removing from the pan.

6.

To assemble, divide the rice evenly between bowls. Arrange the cabbage, pickled carrot, rocket, and avocado around the rice. Cut the salmon fillets in half and place on top.

7.

Drizzle with lime mayo and finish with extra sesame seeds, spring onions, and fresh coriander. Serve with lime wedges on the side.

SAMANTHA'S NOTES

Dry the salmon

Choose your rice

Prep ahead

Jasmine rice works beautifully, but sushi rice or brown rice can also be used. Pick the base that suits the kind of bowl you want.

These bowls are great for make-ahead lunches. Prepare the components separately, then assemble just before serving so everything stays fresh and textured.

Pat the salmon dry before seasoning so the marinade clings properly and the fish sears well. Cook just until moist in the centre, not firm and dry.

KEEP COOKING