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–+ servings
Total Time :30 minutes
Servings: 2
  • Cutting board
  • Chef's knife
  • Medium mixing bowl
  • Measuring spoons
  • Serving bowls

INGREDIENTS
 

  • 14 ounces/400 grams skinless salmon fillets
  • 4 tablespoons soy sauce
  • 1 tablespoon sweet chili sauce
  • 1 teaspoon mayonnaise
  • 1 teaspoon sesame oil
  • 1/2 teaspoon garlic powder
  • A pinch of crushed red chili flakes, adjust to taste

For serving:

  • 1 cup cooked short-grain rice, warm
  • 1/2 cup shelled edamame, steamed
  • 1 avocado, ripe but firm, sliced
  • 1/2 cucumber, thinly sliced
  • A handful of fresh cilantro leaves
  • 1 teaspoon white or black sesame seeds

INSTRUCTIONS

  • Cut the salmon into bite-size cubes and place in a medium bowl. Add the soy sauce, sweet chili sauce, mayonnaise, sesame oil, garlic powder, and chili flakes. Gently stir to coat the salmon evenly. Let sit for 10 minutes to marinate.
  • Heat a nonstick skillet over medium-high heat. Add the marinated salmon and cook without additional oil, stirring occasionally, until lightly seared on all sides and the sauce has reduced, about 4 to 6 minutes. Do not overcook—the salmon should remain tender inside.
  • To serve, divide the warm rice between two bowls. Top with the seared salmon, edamame, avocado, cucumber, and cilantro. Sprinkle with sesame seeds. Serve immediately.