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Firecracker Salmon Bowl Recipe

Firecracker Salmon Bowls

  • Author: The Kilted Chef
  • Total Time: 40 minutes
  • Yield: 2 servings 1x


This healthy recipe is so full of amazing flavors that you might just feel like you’re cheating!


Units Scale
  • 1 tbsp olive oil
  • 6 lime slices
  • 2 salmon fillets
  • 1 cup quinoa
  • 1 3/4 cup vegetable broth
  • Juice of 1/2 lime
  • 1/4 cup chopped cilantro, plus additional for garnish
  • 1 cup red cabbage , shredded
  • 1 cup Napa cabbage, shredded
  • 1 carrot, shredded
  • 1 cup edamame beans
  • 2 green onions, sliced on the bias
  • 1/4 cup peanut butter
  • 2 tbsp soya sauce
  • 2 tbsp hoisin sauce
  • 1 1/2 tbsp rice wine vinegar
  • 1 tbsp sesame oil
  • 1 tbsp lime juice
  • 1 clove garlic, minced
  • 1 1″ piece of ginger, grated
  • 2 tbsp sesame seeds


  1. preheat the oven to 350
  2. Place the salmon fillets on a parchment lined baking sheet
  3. Drizzle the salmon fillets with olive oil, place lime slices on top.
  4. Bake for 20 minutes.
  5. Place the vegetable broth in a heavy bottomed saucepan, place over medium heat and bring to  simmer.
  6. Meanwhile rinse the quinoa very well. Add to the simmering broth, cover and cook until the liquid has been absorbed.
  7. Remove from heat and add the cilantro and lime juice. Set aside.
  8. Place the peanut butter, soya sauce, hoisin sauce, rice wine vinegar, sesame oil, lime juice, garlic and ginger in a small saucepan, slowly heat stirring constantly until the sauce comes together.
  9. Place quinoa in the bottom of a bowl, top with the red cabbage, Napa cabbage, carrot, edamame beans and green onions.
  10. Top with a salmon fillet and drizzle with the firecracker sauce.
  11. Top with additional cilantro and a sprinkling of sesame seeds.
  • Prep Time: 20 mins
  • Cook Time: 20 mins
  • Category: Entrees, Seafood, Recipe