Spring Roll Bowl with Crispy Salmon

10 minutes Prep Time
15 minutes Cook Time
4 Servings

This crispy salmon bowl is made into a convenient and easy meal with a marinade crafted from Red Gold’s Huy Fong Sriracha Hot Chili Sauce Ketchup.

Ingredients

  • 4 tablespoons Red Gold Ketchup Sriracha Hot Chili Sauce 20oz

  • 4 tablespoons Dijon mustard
  • 4 tablespoons soy sauce
  • 4 salmon filets, 8 oz each, cut into 1 inch cubes
  • 2 tablespoons olive oil
  • 2 cups cooked rice noodles
  • 2 red bell peppers, seeded and sliced
  • 2 cups edamame, cooked
  • 2 jalapenos, seeded and diced
  • fresh cilantro, chopped for topping
  • roasted peanuts, chopped for topping

Instructions

Step one

In a bowl, combine the Red Gold 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.

Step two

Heat the olive oil in a stovetop pan, then add the marinated salmon.

Step three

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.

Step four

Assemble the bowl with a layer of rice noodles, then add the bell pepper, edamame, jalapeno, and cooked salmon.

Step five

Top the bowl with fresh cilantro and peanuts before enjoying.