Description
These Crispy Bang Bang Salmon Bites Bowls are a vibrant and delicious meal featuring tender, bite-sized salmon chunks glazed with a flavorful Asian-inspired sauce. Paired with a refreshing cucumber salad, sautéed broccoli, creamy avocado, and wholesome brown rice, this dish offers a perfect balance of textures and bold flavors in just 40 minutes.
Ingredients
Bang Bang Sauce
- 1/3 cup plain Greek yogurt (or mayonnaise)
- 4 Tbsp sweet chili sauce
- 2 tsp sriracha
Salmon Marinade and Glaze
- 1 lb salmon filet (chopped into bite-sized chunks)
- 1/2 cup coconut aminos
- 1 Tbsp rice vinegar
- 2 large cloves garlic (minced)
- 1 tsp sriracha (optional)
- 2 tsp toasted sesame oil (optional)
- 1 Tbsp avocado oil (for cooking)
Vegetables and Sides
- 1 Batch Asian Cucumber Salad (prepared separately)
- 3 cups cooked brown rice
- 1 large head broccoli (chopped into florets)
- 1 large ripe avocado (sliced)
Instructions
- Prepare the Cucumber Salad: Combine all cucumber salad ingredients in a small bowl and let it sit for at least 15 minutes, preferably up to one hour to allow flavors to meld.
- Cook the Brown Rice: Follow package instructions to cook the brown rice. For two servings, one cup of dry rice yields approximately three cups cooked.
- Make the Bang Bang Sauce: In a small bowl, mix Greek yogurt (or mayonnaise), sweet chili sauce, and sriracha until smooth and refrigerate until ready to serve.
- Cook the Broccoli: Choose your preferred method—steam, sauté, or roast. For sautéing, heat 1 teaspoon avocado oil with ¼ cup water in a nonstick skillet and cook broccoli until tender-crisp.
- Prepare the Salmon Sauce: Combine coconut aminos, rice vinegar, minced garlic, sriracha (optional), and toasted sesame oil in a small bowl until well mixed.
- Cut the Salmon: Cut the salmon filet into bite-sized chunks. Skin can remain on or be removed according to preference.
- Heat the Oil: In a large skillet over medium-high heat, warm 1 tablespoon avocado oil until shimmering hot.
- Cook the Salmon Bites: Place salmon chunks skin side down on the hot skillet and cook undisturbed for 2 to 3 minutes until the skin is golden brown. Flip to other sides, cooking for another 1-2 minutes per side.
- Add the Sauce: Pour the prepared salmon sauce into the skillet. It should bubble immediately. Adjust heat to maintain a controlled boil. Continue cooking, turning the salmon every few minutes, until fully glazed and cooked through—about 4 to 5 minutes total. Ensure internal temperature reaches 145°F or the flesh is opaque all the way through.
- Assemble the Bowls: Divide cooked brown rice into two large bowls. Top evenly with cucumber salad, sautéed broccoli, avocado slices, and crispy salmon bites.
- Drizzle and Garnish: Drizzle bowls with bang bang sauce and additional coconut aminos or teriyaki sauce if desired. Optionally sprinkle with chopped green onions and sesame seeds for extra flavor and crunch.
- Serve and Enjoy: Enjoy this nutritious, flavorful dish immediately while everything is fresh and hot.
Notes
- Use avocado oil or other high-heat oil for cooking salmon; avoid olive oil due to low smoke point.
- Salmon skin adds extra crispiness and flavor but can be removed if preferred.
- Bang bang sauce can be adjusted for spiciness by varying sriracha amount.
- For gluten-sensitive diets, ensure coconut aminos and sauces used are gluten-free.
- Use a meat thermometer to confirm salmon reaches safe internal temperature of 145°F.
- Leftover salmon can be refrigerated and enjoyed cold or reheated gently.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: Asian Fusion
