Firecracker Salmon Bowls

4.96 from 44 votes

Firecracker Salmon Bowls with spicy peanut sauce and a super simple slaw over rice. These nutritious, flavorful bowls come together in just 30 minutes.

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: Thai

Diet: Gluten Free

Servings:

Author: Jamie Vespa MS, RD

Equipment

Large skillet
Mixing bowls

Ingredients

1 cup dry Jasmine rice
Salt and pepper to taste
2 heaping cups finely shredded cabbage (red, green, napa, or savoy cabbage)
3 Tbsp. thinly sliced green onion plus more for garnish
1 Tbsp. seasoned rice vinegar
1 tsp. toasted sesame seeds
2 Tbsp. extra-virgin olive oil
4 (6-oz.) skin-on salmon fillets
1/3 cup roasted peanuts, roughly chopped (dry roasted or honey roasted)

Firecracker Peanut Sauce

1/4 cup creamy peanut butter
2 Tbsp. lower-sodium soy sauce
2 Tbsp. Thai sweet red chili sauce (I use Thai Kitchen brand)
1 1/2 Tbsp. rice vinegar
1 Tbsp. sesame oil (not toasted)
1 garlic clove, minced
1 tsp. freshly grated ginger (sub 1/2 tsp. ground ginger)
Optional for spice: 1/2 tsp. sriracha or chili oil

Instructions

Combine rice, 2 cups of water, and a dash of salt in a saucepan. Bring mixture to a boil, cover, and reduce heat to low. Simmer rice for 13 to 15 minutes, until most of the water is absorbed.
Fluff rice with a fork, replace the lid, and turn off heat. Let sit, covered, until you're ready to assemble the bowls.
Prepare the Firecracker Peanut Sauce by combining peanut butter, soy sauce, sweet red chili sauce, vinegar, sesame oil, garlic, ginger, and sriracha or chili oil (if using) in medium bowl. Stir mixture with a whisk until smooth.
If needed, whisk in 1 Tbsp. water to thin out to desired consistency.
Combine shredded cabbage, green onion, rice vinegar, sesame seeds, and a pinch of salt in a medium bowl; toss to combine. Set aside.
Prepare the salmon by seasoning the flesh with salt and pepper. Heat olive oil in a large skillet over medium-high heat.
Once hot, Place the fish skin-side down in the pan, pressing down firmly with a spatula. Let the salmon cook about 3 minutes, until it appears ~75% cooked on the sides. Flip the salmon, and cook for 1 to 3 more minutes, depending on thickness, until cooked through. Remove from heat.
Divide rice evenly into four bowls. Top each bowl with one salmon fillet and a spoonful of cabbage slaw. Drizzle peanut sauce evenly over all components, and garnish with chopped peanuts and extra green onion, if desired.

Notes

Make Ahead. Prepare the sauce up to 5 days ahead, and store in a glass jar with a lid in the refrigerator.
Store. It's best to store the rice and salmon separate from the sauce and slaw. This way, the sauce and garnishes don't take on any fishy flavor. This also makes it easier to just reheat just the rice and salmon, and add remaining ingredients after.
Reheat. Gently reheat the rice and salmon in the microwave until warm. Alternatively, cook both components in a dry skillet over medium heat until hot.

Nutrition