Go Back

Sweet Chili Glazed Salmon Bowl

A delightful dish marrying tender salmon with a sweet chili glaze, creamy mashed potatoes, and crispy fried plantains—perfect for family dinners or entertaining guests.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 2 servings
Course: Dinner, Main Course
Cuisine: American, Fusion
Calories: 600
Ingredients Method Notes

Ingredients
  

For the Salmon
  • 2 fillets salmon fillets Look for bright, uniform color and a fresh smell.
  • 2 tbsp sweet chili sauce Balances the richness of the salmon.
  • 1 tbsp honey Enhances sweetness.
  • 2 cloves garlic (minced) Adds aromatic flavor.
  • 1 tsp paprika For seasoning.
  • 1 tsp chili flakes Optional for extra spice.
  • 1 tbsp chopped parsley For garnish.
  • 1 tbsp olive oil For searing the salmon.
For the Sides
  • 2 large potatoes (peeled) For creamy mashed potatoes.
  • 1 ripe plantain To be pan-fried until golden.
  • 1 ripe avocado To be sliced for topping.
  • 1 tbsp butter For mashing the potatoes.
  • 1/2 lemon lemon Juice for serving.
  • Salt & black pepper to taste To season potatoes and salmon.

Method
 

Preparation
  1. Boil the peeled potatoes in salted water until soft and fork-tender, about 15 minutes.
  2. Drain and return the potatoes to the pot. Add butter, season with salt and pepper, and mash until creamy.
  3. While potatoes cook, slice the ripe plantain diagonally. Heat oil in a skillet and pan-fry until golden brown, about 3-4 minutes per side.
  4. Rub the salmon fillets with paprika, minced garlic, salt, black pepper, and chili flakes.
Cooking
  1. Heat olive oil in a pan and add the salmon, skin-side down. Cook for 3-4 minutes, until golden and crispy. Flip the salmon and drizzle with sweet chili sauce, honey, remaining garlic, and parsley. Simmer for an additional 3-4 minutes.
Serving
  1. Scoop a generous portion of mashed potatoes into a bowl, add avocado slices, fried plantains, and top with the glazed salmon. Squeeze fresh lemon juice on top.

Notes

Serve hot and garnish with additional parsley. This dish pairs well with a cucumber salad or light white wine. Store leftovers in the fridge for up to three days in an airtight container.