Sambal Salmon Bowl Beauty, as seen on The Kitchen, Season 32.
Recipe courtesy of Sunny Anderson

Sunny's Sambal Salmon Bowl

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  • Level: Easy
  • Total: 40 min
  • Active: 20 min
  • Yield: 2 servings
Sometimes the fastest route to lunch or dinner is in a bowl. It seems more portable and even comforting. This is an easy bowl to put together with store-bought shortcuts of ready-to-heat microwavable packages of rice and broccoli. Add a quick pantry-pull double duty marinade/sauce and this salmon bowl is done in a snap. Speaking of "snap," snap peas would work well in this bowl too. It’s really up to you to choose even the kind of rice you think works best. The star is the salmon.






  1. For the sauce. In a small bowl, add the honey, soy sauce, lemon juice and sambal and mix well.
  2. For the salmon: Season both sides of the salmon fillets with salt and pepper. Brush the sauce on the top (curved) side of the fillet and let it sit for 10 minutes. Add a bit of oil to a large nonstick pan on medium heat. Add the salmon to the pan top-side down. Brush the salmon with the sauce on the flat side facing up and cook, flipping the salmon halfway through, 3 to 4 minutes per side. Transfer the salmon to a plate. Add the remaining sauce to the pan and continue to cook until it reduces to a glaze, 1 to 2 minutes. Pour the sauce over the salmon and let rest for 5 to 10 minutes.
  3. For the bowl: Cook the broccoli and rice in the microwave according to the package instructions. Drizzle or toss the broccoli with extra-virgin olive oil, if desired.
  4. Divide the rice between 2 bowls. Arrange the broccoli, salmon, apples and lemon wedges for spritzing over the rice. Spoon any extra sauce on the plate over the salmon and serve.