Sweet and Sour Salmon Bowl

The other day, I was craving Chinese food. Buuuuut I wanted something a little healthier than the cornstarch coated and fried chicken nubs that usually go into sweet and sour chicken. Soooo alas, this recipe was born! I’m not going to lie to you, when I was making this, I didn’t think it would be THIS good. Like yes, I thought it would be delicious. But I didn’t realize how much of a WOW dish this would be. It’s really the perfect dinner for an easy meal when you’re craving takeout vibes but want to get some omega-3’s up in here.

If salmon isn’t your jam, you can of course make this with any other protein of your choice. My fave suggestions? Cubed chicken breast, tofu or shrimp.

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Adjust Servings
For the sauce:
1/4cup ketchup
2tbsp honey or agave nectar
1/4cup rice vinegar
1/4cup pineapple juice (from can)
1 clove garlic, grated or minced
2tbsp soy sauce
1 1/2tsp cornstarch
For the bowl:
2cups cooked jasmine rice follow instructions on your rice packaging to cook! Or use microwaveable packets if you lazy like me
1lb salmon, skin removed and cut into cubes at Wegmans they sell it already skinned and cubed or ask the seafood section at the store to take the skin off for you and cube it if you want!
Avocado oil for pan (can sub another high smoke point oil of your choice)
Kosher salt, to taste
2 bell peppers, small dice
1/2 onion, small dice
1/2cup canned pineapple, small dice
1cup sugar snap peas
1 avocado, thinly sliced
White sesame seeds for topping
Chopped scallions, to taste, for topping
Chopped cilantro, to taste, for topping



In a bowl, whisk together all sauce ingredients. Make sure the cornstarch is dissolved and there are no clumps.
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Dry the salmon off on both sides and season with salt. Heat a large skillet on high heat. Do the water test to ensure it’s hot enough to be nonstick if you’re not using a nonstick or cast iron pan (pour a drop of water in and if it evaporates it’s not hot enough, if it dances on the surface of the pan, you’re good to go.)
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Add enough oil to the pan to coat 1/4 of each piece of salmon. Add the salmon. Sear for 2-4 minutes until crispy, then flip. Cook until crisp on all sides, being gentle while flipping to prevent breaking. Remove from the heat.
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Reduce heat to medium. Add the onion, bell pepper and pineapple with a pinch of salt. Cook until fragrant and softened, 3-5 min. Add the sauce into the pan and then add the salmon. Cook until the sauce is thick and coating the salmon. Remove from the heat.
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Fill a pot 1/4 the way with water. Bring to a boil, then reduce to a simmer. Place steamer on top and steam sugar snap peas for 2 minutes, until bright green. You can also blanch them for 2 minutes if you don’t have a steamer! Remove from the heat.
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Plate rice and add salmon on top. Add sugar snap peas and avocado. Top with any extra sauce, scallions, cilantro and sesame seeds.
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