Sweet Chili Salmon Bowls With Edamame

A simple and flavorful salmon bowl that is on your table in 20 minutes!


  • 1 lb salmon, skin removed, cut into 1 inch chunks
  • 1/4 cup Huey Fong Sambal Oelek Chili Paste
  • 1 teaspoon honey
  • 2 cups cooked brown rice
  • 3/4 cup shredded carrots
  • 1 cup frozen edamame
  • 2 Tablespoons olive oil
  • Fresh cilantro
  • 1 fresh lime, quartered


  1. In a medium bowl, stir samba oelek and honey into salmon. Set aside.
  2. In medium skillet, heat 1 Tablespoon olive oil, and add in carrots. Cook for 1 minute, add in edamame and stir well. Cook, covered, over low heat for 3-4 minutes.
  3. Meanwhile, in large skillet, heat remaining olive oil and add in salmon. Cook for about 3 minutes, stir, and cook for another 3 minutes.
  4. Divide rice into 4 bowls. Top with salmon and edamame mix. Top with fresh cilantro for garnish. Serve each with quartered lime.

21 Day Fix Serving:

1 red

2 yellow

1 tsp

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