Chili Glazed Salmon Rice Noodle Bowl
sweet and spicy glazed salmon over rice noodles with vegetables and sauce
Ingredients
For the marinade/sauce:
- 1/4 cup rice vinegar
- 1/4 cup soy sauce
- 1 tbsp sambal oleck
- 2 tbsp honey
- 1 garlic clove minced
- 3 tbsp Thai sweet chili sauce
- 1 tsp sesame oil
For the bowls:
- 4 boneless salmon filets
- 16 oz rice noodles cooked according to package and rinsed under cold water and tossed with sesame oil
- 1 bell pepper sliced
- 4 min cucumbers sliced
- sesame seeds
- sliced scallions
Instructions
- Mix together the soy sauce, rice vinegar, sambal, garlic, sesame oil and Thai chili sauce. Pour half of the mixture into another small bowl and add the honey. The honey portion is your glaze. Save the rest for pouring on the noodles and vegetables.
- Preheat the oven to 375 and line a baking sheet with foil. Place the salmon filets on the foil and sprinkle with salt. Spoon a little of the glaze over the top. It will run off a bit and that is ok, because it will thicken as it cooks and you can spoon the thickening glaze over the salmon while it cooks. Leave some glaze in the bowl so that you can continue adding more as it cooks. Place in the oven.
- Cook the rice noodles according to the directions and then rinse under cold water until cooled down. Drain and toss with sesame oil to prevent sticking and place into 4 bowls. Top with sliced pepper and cucumber.
- Cook the salmon for about 15-20 minutes, depending on how you like it cooked. Every 5 minutes or so, spoon some additional glaze over the top and also scoop up some of the thickening glaze from the foil and spread it on top. When the salmon is cooked, remove from the oven.
- Place on top of the noodles and top with sesame seeds and scallions and pour over some of the sauce you reserved. I enjoyed flaking my salmon apart and mixing it with the noodles and sauce to eat it.
Tried this recipe?Let us know how it was!