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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# 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. Set aside one-third of the fig glaze in a clean bowl before any brush or utensil touches the salmon. That reserved portion is for serving; the brushing portion should stay separate. Choose fillets of similar thickness and check thinner pieces first rather than relying on one roasting time for all four. Add the sweet glaze near the end and shield it if it darkens before the fish reaches 145°F. Dice mango and pepper small enough to spoon alongside the salmon. The two cups of jasmine rice are measured cooked, not dry. Keep salsa and finishing glaze separate until assembly, and use clean utensils for the finished bowls.

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