Sunny Anderson's Sambal Salmon Bowl

Ingredients

• 2 pieces Salmon Fillet (6‑oz each, skin on)
• 2 tablespoons Honey (prefer raw)
• 2 tablespoons Soy Sauce (regular or low‑sodium)
• 1 tablespoon Lemon Juice (freshly squeezed)
• 1 teaspoon Sambal Chili Sauce (adjust to heat preference)
• 0.5 teaspoon Salt (kosher or sea salt)
• 0.25 teaspoon Black Pepper (freshly ground)
• 1 tablespoon Olive Oil (for pan‑searing)
• 1 packet (5 oz) Jasmine Rice (microwave packet) (Thai jasmine, shelf‑stable)
• 1 bag (12 oz) Broccoli Florets (steam bag) (steam‑in‑the‑bag)
• 1 medium Granny Smith Apple (peeled and sliced)
• 1 piece Lemon Wedge (for serving)

Instructions

1. Make the glaze

   In a mixing bowl whisk together honey, soy sauce, lemon juice, and sambal chili sauce until smooth.

   Time: PT2M

2. Season the salmon

   Pat the salmon fillets dry, then sprinkle salt and pepper on both sides.

   Time: PT2M

3. Remove the skin (optional)

   Pour a thin stream of hot water over the skin side to loosen the fatty layer, then gently peel the skin off with a fork.

   Time: PT2M

4. Marinate briefly

   Brush the glaze over both sides of the salmon and let it sit at room temperature for 10–15 minutes.

   Time: PT15M

5. Prepare the rice

   Place the microwave jasmine rice packet in a microwave‑safe bowl and cook according to package directions (usually 90 seconds).

   Time: PT2M

6. Steam the broccoli

   Microwave the steam‑bag broccoli according to the bag’s instructions (about 5 minutes).

   Time: PT5M

7. Slice the apple

   Core the apple, peel it, and cut into thin match‑stick slices.

   Time: PT2M

8. Heat the skillet

   Add olive oil to the non‑stick skillet and heat over medium‑high until shimmering.

   Time: PT2M

   Temperature: medium‑high

9. Cook the salmon

   Place the salmon skin‑side down (curved side down) and cook 3‑4 minutes, basting constantly with the remaining glaze. Flip and cook another 3‑4 minutes until the interior reaches medium doneness.

   Time: PT8M

   Temperature: medium‑high

10. Reduce the glaze

    Pour any leftover glaze into the skillet and simmer for 2 minutes, stirring until it thickens slightly.

    Time: PT2M

    Temperature: medium‑high

11. Plate and serve

    Arrange jasmine rice, broccoli, and apple slices on a plate. Top with the salmon, drizzle the reduced glaze, and finish with a fresh lemon wedge for a final spritz.

    Time: PT2M

Nutrition Facts

Calories

400

Protein

30g

Carbohydrates

45g

Fat

12g

Fiber

5g

Ingredient Substitutions

• Instead of Salmon Fillet: Trout, Tilapia
• Instead of Honey: Maple syrup, Agave nectar
• Instead of Soy Sauce: Tamari (gluten‑free)
• Instead of Lemon Juice: Lime juice
• Instead of Sambal Chili Sauce: Sriracha, Thai chili paste
• Instead of Olive Oil: Canola oil, Vegetable oil
• Instead of Jasmine Rice (microwave packet): Brown rice packet, Quinoa packet
• Instead of Broccoli Florets (steam bag): Fresh broccoli
• Instead of Granny Smith Apple: Pear, Other apple varieties

Equipment Needed

• Non‑stick Skillet
• Mixing Bowl
• Whisk
• Measuring Spoons
• Cutting Board
• Chef’s Knife
• Tongs
• Basting Spoon (optional)
• Microwave‑Safe Bowl
• Serving Plate

Critical Steps — Do Not Skip

• Removing the skin with hot water (if desired)
• Basting the salmon continuously with the glaze
• Reducing the glaze to the right consistency
• Cooking salmon to medium doneness without overcooking

Chef Tips from the Video

• Pat the salmon completely dry before seasoning for a better sear.
• Use a silicone basting brush for an even glaze coat.
• Add a pinch of toasted sesame seeds on the finished plate for extra texture.

Troubleshooting

Storage

Refrigerator: Store cooked salmon, rice, broccoli, and apple slices in airtight containers for up to 2 days.

Freezer: Freeze cooked salmon (without apple) in a freezer‑safe bag for up to 1 month; reheat gently.

Room temperature: Do not leave the assembled dish at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the honey‑soy‑lemon glaze up to 24 hours ahead and store refrigerated.
• Marinate the salmon for up to 30 minutes before cooking.
• Cook jasmine rice in bulk and reheat in the microwave when needed.

Frequently Asked Questions