Description
Crispy Bang Bang Salmon Bites Bowls combine crispy salmon, a creamy avocado, and a sweet-spicy bang bang sauce. Served over brown rice and topped with fresh cucumber salad and sautéed broccoli, this dish is a healthy and satisfying meal perfect for busy nights.
Ingredients
Bang Bang Sauce:
1/3 cup plain Greek yogurt or mayonnaise
4 Tbsp sweet chili sauce
2 tsp sriracha
For the Salmon Bites:
1 Tbsp avocado oil for cooking
1 lb salmon filet, chopped into bite-sized chunks
1/2 cup coconut aminos (or liquid aminos or soy sauce)
1 Tbsp rice vinegar
2 large cloves garlic, minced
1 tsp sriracha (optional)
2 tsp toasted sesame oil (optional)
For the Bowls:
1 batch Asian cucumber salad
3 cups cooked brown rice
1 large head broccoli, chopped into florets
1 large ripe avocado, sliced
Instructions
- Prepare the cucumber salad by mixing all the ingredients in a small bowl. Let it sit for at least 15 minutes (or longer if possible).
- Cook the rice according to the package instructions. For two people, 1 cup of dry rice will yield about 3 cups of cooked rice.
- While the rice cooks, mix the bang bang sauce ingredients in a small bowl until well-combined. Refrigerate until ready to use.
- Steam, sauté, or roast the broccoli to your liking. For sautéing, heat 1 teaspoon of avocado oil and ¼ cup of water in a nonstick skillet.
- To make the salmon, combine coconut aminos, rice vinegar, garlic, sriracha, and sesame oil in a small bowl. Stir well.
- Cut the raw salmon filet into bite-sized cubes. Heat 1 tablespoon of avocado oil in a large skillet over medium-high heat. When hot, add the salmon chunks skin side down (if skin is on). Cook for 2-3 minutes until golden brown.
- Flip the salmon and cook for another 1-2 minutes. Add the marinade sauce to the pan and cook the salmon while continuously flipping until fully glazed and cooked through (about 4-5 minutes).
- Once the salmon reaches an internal temperature of 145°F or is light pink in the center, it’s done.
- To assemble the bowls, add cooked rice to two large bowls. Top with cucumber salad, sautéed broccoli, avocado slices, and salmon bites. Drizzle with the prepared bang bang sauce.
Notes
- For a spicier kick, add more sriracha to the bang bang sauce or the salmon marinade.
- To make this dish low-carb, swap out the brown rice for cauliflower rice.
- If you prefer, cook the salmon in an air fryer at 400°F for 8-12 minutes for a crispy texture.
- Try swapping out the broccoli for vegetables like spinach, kale, or roasted sweet potatoes.
- For a gluten-free version, use coconut aminos or a gluten-free soy sauce alternative.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pan-searing
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 10g
- Sodium: 1200mg
- Fat: 28g
- Saturated Fat: 5g
- Unsaturated Fat: 23g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 5g
- Protein: 38g
- Cholesterol: 75mg
