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Salmon and rice bowls with peanut sauce
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Firecracker Salmon Bowls (30 Mins)

Firecracker Salmon Bowls with spicy peanut sauce and a super simple slaw over Jasmine rice. These nutritious, flavorful bowls come together in just 30 minutes. 
Course Main Course
Cuisine Thai
Diet Gluten Free
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4

Equipment

  • Small saucepan with a lid
  • Large skillet
  • Mixing bowls

Ingredients

  • 1 cup dry U.S.-grown Jasmine rice
  • 2 Tbsp. extra-virgin olive oil
  • 4 (6-oz.) skin-on salmon fillets
  • Salt and pepper to taste
  • 2 heaping cups shredded cabbage
  • 3 Tbsp. thinly sliced green onion plus more for garnish
  • 1 Tbsp. rice vinegar or lime juice
  • 1/3 cup roasted peanuts, roughly chopped

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)

Instructions

  • Combine rice, 2 cups of water, and a dash of salt in a small saucepan. Bring the mixture to a light boil, cover the pot, and reduce heat to low. Let the rice simmer for 13 to 15 minutes, until most of the water is absorbed. Replace the lid and turn off the heat. Allow the pot to sit, undisturbed, for another 10 minutes, or until you're ready to assemble the bowls.
  • Prepare the Firecracker Peanut Sauce by combining peanut butter, soy sauce, red chili sauce, vinegar, sesame oil, garlic, and ginger in medium bowl. Stir mixture with a whisk until smooth. If needed, whisk in 1 Tbsp. water to thin out to desired consistency.
  • 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, turn off the heat, and cook for 1 to 3 more minutes, depending on thickness, until cooked through. Remove from heat.
  • Combine shredded cabbage, green onion, vinegar (or lime juice), and a dash of salt in a medium bowl; toss to combine.
  • Divide rice evenly into each of four bowls. Top each bowl with one salmon fillet and a spoonful of cabbage slaw. Next, drizzle peanut sauce evenly over all components, and garnish with chopped peanuts and extra green onion, if desired.