Spring Roll Bowl with Crispy Salmon
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Recipe Intro From ecline_eats
This salmon bites bowl is a take on the classic spring roll, made into a more convenient and easy meal. What sets this dish apart is the remarkable glaze that coats the salmon, elevating its flavor profile to new heights. This glaze is crafted using Red Gold Tomatoes' iconic Huy Fong Sriracha Hot Chili Sauce Ketchup, renowned for its perfect balance of heat and tang.
Recipe Description
This dish pairs beautifully with a side of steamed jasmine rice or a fresh cucumber salad. The combination of spicy Sriracha, tangy ketchup, and savory soy sauce creates a mouthwatering glaze that perfectly complements the tender salmon. For a different twist, try using chicken or tofu instead of salmon. You can also swap out the rice noodles for vermicelli or use a mix of your favorite vegetables to customize the bowl to your liking.
- Recipe Card
Recipe Card
ingredients
- 4 tablespoons Red Gold Huy Fong Sriracha Hot Chili Sauce Ketchup
- 4 tablespoons Dijon mustard
- 4 tablespoons soy sauce
- 2 tablespoons olive oil
- 2 cups cooked rice noodles
- 2 red bell peppers, seeded and sliced
- 2 cups cooked edamame
- 4 (8 ounce) salmon filets, cut into 1 inch cubes
- 2 jalapeños, seeded and diced
- Fresh chopped cilantro, for topping
- Roasted peanuts, chopped for topping
Method
Step 1
In a bowl, combine the Red Gold Huy Fong Sriracha Hot Chili Sauce Ketchup, Dijon mustard, and soy sauce. Add the salmon cubes and allow the marinade to sit for 20 minutes in the fridge.
Step 2
Heat the olive oil in a stovetop pan, then add the marinated salmon.
Step 3
Cook on medium heat for about 1-2 minutes on each side until cooked all the way through. Once cooked, remove the salmon from the heat.
Step 4
Assemble the bowl with a layer of rice noodles, then add the bell pepper, edamame, jalapeño, and cooked salmon.
Step 5
Top the bowl with fresh cilantro and peanuts before enjoying.