Sweet Chili Salmon Bowl with Coconut-Lime Rice, Pickled Cucumber, and Crispy Edamame
A complete and original lunch bowl featuring sweet chili glazed salmon, fragrant coconut-lime rice, quick-pickled cucumber, sautéed edamame, and a finishing touch of cilantro and sesame.
Ingredients
- 4 480 g skinless salmon fillets (en 4 porciones iguales)
- 1 185 g jasmine rice (enjuagado)
- 1 240 ml coconut milk (without sugar)
- 1 240 ml water (for cocer the arroz)
- 1 5 g lime zest (divided)
- 3 45 ml lime juice (divided)
- 6 90 ml sweet chili sauce (for the glaseado)
- 2 30 ml soy sauce (divided)
- 2 30 ml sesame oil (divided)
- 1 200 g cucumber (en medias lunas finas)
- 3 45 ml rice vinegar (for the encurtido)
- 1 12 g sugar (for the encurtido)
- 1 5 g salt (divided)
- 1.5 230 g shelled cooked edamame (well escurrido)
- 2 6 g garlic (chopped fino)
- 1 9 g sesame seeds (tostadas)
- 0.5 15 g fresh cilantro (chopped grueso)
- 2 20 g scallions (sliced finas)
- 0.25 1 g black pepper (freshly ground)
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
Instructions
- 1
1. Preheat the oven to 220 °C / 425 °F. Pat the salmon fillets dry and place them on a lightly greased baking tray or oven-safe dish using 1 teaspoon of the sesame oil.
- 2
2. In a small bowl, mix the sweet chili sauce, 1 tablespoon soy sauce, 1 tablespoon lime juice, half of the lime zest, and the black pepper. Brush this mixture over the salmon and let it sit while you prepare the rest.
- 3
3. In a medium saucepan, combine the jasmine rice, coconut milk, water, and 1/2 teaspoon salt. Bring to a boil, reduce the heat, cover, and cook for 15 minutes or until the liquid is absorbed. Remove from the heat, let rest for 5 minutes, and fluff with a fork. Stir in the remaining lime zest and 1 tablespoon lime juice.
- 4
4. While the rice cooks, make the quick pickled cucumber. In a bowl, combine the cucumber, rice vinegar, sugar, 1/4 teaspoon salt, and 1 tablespoon lime juice. Toss well and let stand for 10 minutes.
- 5
5. Heat a large skillet over medium-high heat. Add the remaining 1 tablespoon sesame oil and sauté the garlic for 30 seconds. Add the edamame and the remaining 1 tablespoon soy sauce; cook for 3 to 4 minutes, stirring, until heated through and lightly golden.
- 6
6. Bake the salmon for 10 to 12 minutes at 220 °C / 425 °F, until cooked through and glossy on top. For extra color, broil for 1 minute, watching closely, at the same temperature setting.
- 7
7. Lightly drain the pickled cucumber. Divide the coconut-lime rice among 4 bowls. Top with the salmon, crispy edamame, and pickled cucumber.
- 8
8. Finish each bowl with sesame seeds, fresh cilantro, and scallions. Serve immediately.
- 9
9. If you prefer the bowl warm rather than very hot, let the salmon rest for 2 minutes before assembling so the flavors settle nicely.
Chef tips
For the best texture, avoid stirring the rice while it cooks. The cucumber can be made up to 30 minutes ahead for a stronger pickled flavor. Toast the sesame seeds in a dry skillet for 1 minute to deepen their aroma.
Substitutions
You can swap the salmon for firm tofu for a vegetarian version, using the same sauce. Cilantro can be replaced with mint or parsley, and jasmine rice can be substituted with basmati rice if preferred.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageCosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
Illustrative imageTempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
Illustrative imageT-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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