This dish is a quick option for those busy summer nights. It’s light, and has all the flavor of the tropics! Make grilled salmon for dinner tonight!
Wendy Paul shares how to pair it with a citrus salsa.
Find the Cuisinart Sweet Chili Seasoning here.
Sweet Chili Salmon Bowl
- 1-2 lbs wild caught salmon filets
- 4 cups arugula or spinach
- 2 cups cooked rice or quinoa
- 1-14 oz can of black beans, drained
- Cuisinart sweet chili seasoning
- Kosher salt
- Olive oil
- Pineapple mango salsa (below)
Preheat your grill to medium high heat. Prepare your salmon. Drizzle with olive oil, sprinkle with a little kosher salt, then use 1 tablespoon of sweet chili seasoning divided for all the salmon pieces. Rub into the flesh. Let stand for 10 minutes before grilling. Grill over medium high heat for 3 to 4 minutes on each side. When the fish is done, it will flake easily with a fork. Juices will be clear.
Remove the salmon and set aside. Make pineapple mango salsa.
Pineapple Mango Salsa
- 1 cup diced mango
- 1 cup diced fresh pineapple
- 1 small red onion, diced
- 1/2 cup fresh cilantro
- 1 jalapeño seeded and diced
- 1 lime juiced
- Kosher salt
Combine all the ingredients in a bowl. Gently toss to coat all the flavors together.
Assemble your bowl.
- Rice or quinoa
- Black beans
- Pineapple mango salsa
Sprinkle with a little bit more of the sweet chili seasoning just before serving.