Description
A vibrant and flavorful Chili Crisp Salmon Bowl featuring oven-baked salmon fillets coated with spicy chili crisp, served over fluffy rice and topped with a refreshing avocado mango salsa. This dish offers a perfect balance of spicy, tangy, and creamy flavors with a delightful crunch from sesame seeds, making it a wholesome and satisfying meal.
Ingredients
Scale
Salmon and Seasonings
- 2 salmon fillets (6 ounces each)
- 1 tablespoon chili crisp
- 1 tablespoon olive oil
- 1 tablespoon soy sauce
- 1 teaspoon garlic powder
- 1 teaspoon ginger powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon sea salt
Avocado Mango Salsa
- 1 ripe avocado
- 1 medium mango
- 1/4 cup red onion
- 1 tablespoon lime juice
- 1 tablespoon cilantro, chopped
Additional
- 1 cup cooked rice
- 1 tablespoon sesame seeds
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare it for baking the salmon.
- Heat Baking Sheet: Place a baking sheet lined with parchment paper into the oven while it heats up, ensuring it gets hot for searing the salmon.
- Dry Salmon Fillets: Pat the salmon fillets dry using paper towels to remove excess moisture for better seasoning adherence and cooking.
- Oil the Salmon: Rub olive oil evenly on both sides of each salmon fillet to keep the fish moist and help spices stick.
- Season Salmon: Sprinkle garlic powder, ginger powder, black pepper, and sea salt on both sides of the fillets for balanced flavor.
- Brush Chili Crisp: Evenly brush one tablespoon of chili crisp over the top of each salmon fillet to add spicy, savory notes.
- Prepare Hot Baking Sheet: Once the oven reaches temperature, carefully remove the baking sheet from the oven to place the salmon.
- Place Salmon on Sheet: Arrange the salmon fillets skin side down onto the hot baking sheet to start the cooking process.
- Bake Salmon: Bake the fillets for 12-15 minutes until cooked through and flaky to touch, ensuring tender fish.
- Prepare Salsa Ingredients: While salmon bakes, peel, pit, and cube the ripe avocado carefully.
- Prepare Mango: Peel the mango, slice off the flesh from the pit, and chop it into small cubes matching the avocado size.
- Dice Onion: Finely dice the red onion into small pieces suitable for mixing and texture balance.
- Mix Salsa: In a medium bowl, gently combine the cubed avocado, mango, and red onion.
- Add Lime and Cilantro: Stir in lime juice and chopped cilantro, mixing carefully to blend flavors without mashing the avocado.
- Rest Salmon: After baking, remove the salmon from the oven and let it rest for a few minutes to redistribute juices.
- Assemble Bowls: Spoon cooked rice evenly into two serving bowls as the base.
- Add Salmon: Place one salmon fillet on top of the rice in each bowl.
- Top with Salsa: Spoon a generous portion of the avocado mango salsa over each salmon fillet.
- Garnish: Sprinkle sesame seeds over the salsa for a crunchy finishing touch.
- Serve: Serve the chili crisp salmon bowls immediately to enjoy optimal flavors and textures.
Notes
- Ensure the salmon fillets are dried well before seasoning to help the spices stick better.
- Adjust the amount of chili crisp according to your preferred spice level.
- Use ripe, but firm avocado and mango for best texture in the salsa.
- Cook rice ahead of time or use leftover rice to save preparation time.
- For added flavor, you can toast the sesame seeds lightly before sprinkling on top.
- This recipe can be doubled easily to serve more people.
