Fig-Glazed Salmon Bowls with Mango Salsa (Print-Friendly Version)
Fig spread, soy sauce and rice vinegar make the glaze for this roasted salmon bowl. Reserve a clean portion before brushing the fish, then serve it with mango salsa and cooked jasmine rice. The sauce is fig-based rather than bottled sweet chili sauce.
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House placeholder — AdSense units launch here# Ingredients You’ll Need:
→ Sweet chili sauce
01 -
2 tablespoons rice vinegar
02 -
2 tablespoons soy sauce
03 -
⅓ cup fig spread
04 -
Red pepper flakes to taste
→ Salmon
05 -
24 oz salmon fillets (4 fillets)
06 -
2 tablespoons olive oil
07 -
2 cloves garlic, minced
08 -
Salt and pepper to taste
→ Mango salsa
09 -
2 ripe mangos, peeled, pitted, and diced
10 -
1 small sweet red bell pepper, diced
11 -
½ bunch fresh cilantro, chopped
12 -
2 tablespoons freshly squeezed lime juice
13 -
¼ teaspoon chili powder
14 -
Salt and pepper to taste
→ Rice
15 -
2 cups cooked jasmine rice
→ Garnish
16 -
1 lime, sliced
17 -
Fresh cilantro, chopped
# How to Make It:
01 -
Heat the oven to 425°F.
02 -
Mix rice vinegar, soy sauce, fig spread and pepper flakes.
03 -
Reserve one-third in a clean bowl with a clean spoon. Season salmon with olive oil, garlic, salt and pepper and arrange in a single layer in an oven dish.
04 -
Roast, starting to check around ten minutes.
05 -
Brush with the non-reserved glaze near the end and continue until thick centers reach 145°F, shielding if the glaze darkens too quickly. Mix diced mango, red pepper, cilantro, lime juice, chili powder and seasonings for the salsa.
06 -
Heat the cooked rice, using 165°F if reheating leftovers.
07 -
Portion rice and salmon with salsa alongside. Finish with the reserved clean glaze, lime and cilantro.
# Extra Suggestions:
01 -
Mix the third cup of fig spread with vinegar, soy sauce and pepper flakes.
02 -
Set aside one-third of the glaze before a brush or spoon touches the salmon.