Spring Roll Bowl with Crispy Salmon
This crispy tasty salmon bowl is a take on the classic spring roll, made into a more convenient and easy meal. What sets this dish apart is the remarkable marinade that coats the salmon, elevating its flavor profile to new heights. This marinade is crafted using Red Gold Tomatoes' iconic Huy Fong Sriracha Hot Chili Sauce Ketchup, renowned for its perfect balance of heat and tang. @ecline_eats @thefeedfeed
This crispy tasty salmon bowl is a take on the classic spring roll, made into a more convenient and easy meal. What sets this dish apart is the remarkable marinade that coats the salmon, elevating its flavor profile to new heights. This marinade is crafted using Red Gold Tomatoes' iconic Huy Fong Sriracha Hot Chili Sauce Ketchup, renowned for its perfect balance of heat and tang. @ecline_eats @thefeedfeed
Ingredients
Instructions
- In a bowl, combine the Red Gold Huy Fong Sriracha Hot Chili Sauce Ketchup, Dijon mustard, and soy sauce. Add the salmon cubes and allow the marinade to sit for 20 minutes in the refrigerator.
- Heat the olive oil in a stovetop pan, then add the marinated salmon.
- Cook on medium heat for about 1-2 minutes on each side until cooked all the way through. Once cooked, remove the salmon from the heat.
- Assemble the bowl with a layer of rice noodles, then add the bell pepper, edamame, jalapeno, and cooked salmon.
- Top the bowl with fresh cilantro and peanuts before enjoying.
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