Crispy Bang Bang Salmon Bites Bowl
Enjoy a delicious and healthy meal with crispy salmon bites coated in a sweet and spicy bang bang sauce, served over fluffy brown rice with fresh cucumber salad, sautéed broccoli, and creamy avocado. This bowl is packed with flavor and nutrients, perfect for a satisfying weeknight dinner.
Equipment
- Small Bowl
- Cutting Board
- Sharp knife
- Large Skillet
- tongs
- Meat thermometer
- Large Bowls
Ingredients
Bang Bang Sauce:
- Plain Greek yogurt or mayonnaise 1/3 cup
- Sweet chili sauce 4 Tbsp
- Sriracha 2 tsp (adjust to taste)
Crispy Salmon Bites:
- Salmon fillet 1 lb, chopped into bite-sized chunks (skin-on recommended)
- Avocado oil for cooking 1 Tbsp
- Coconut aminos 1/2 cup (or low-sodium soy sauce + maple syrup/brown sugar)
- Rice vinegar 1 Tbsp
- Fresh garlic minced, 2 cloves
- Sriracha 1 tsp (optional, for extra kick)
- Toasted sesame oil 2 tsp (optional)
For the Bowls:
- Asian Cucumber Salad
- Cooked brown rice 3 cups
- Broccoli florets 1 large head
- Ripe avocado sliced
Instructions
Main Preparations
- Prepare the cucumber salad by combining all ingredients in a bowl and allowing it to sit for at least 15 minutes, or ideally an hour.
- Cook the brown rice according to package directions, adjusting the amount based on the number of servings.
- While rice cooks, prepare the bang bang sauce by stirring together ingredients in a small bowl until well-combined, then refrigerate.
- Steam, sauté, or roast the broccoli florets to your preference; for sautéing, use about 1 teaspoon of avocado oil and ¼ cup of water in a nonstick skillet.
Prepare the Salmon
- In a small bowl, combine coconut aminos, rice vinegar, minced garlic, optional sriracha, and optional sesame oil, stirring until the sauce is well-combined.
- Cut the raw salmon filet into bite-sized cubes on a cutting board, optionally removing the skin.
- Heat 1 tablespoon of avocado oil in a large skillet over medium-high heat until sizzling hot.
- Carefully place salmon chunks skin-side down on the hot skillet and cook undisturbed for 2-3 minutes until golden-brown, then flip and cook for another 1-2 minutes.
- Pour the prepared salmon sauce into the skillet, reducing heat if the boil is too rapid, and continue cooking and flipping the salmon for 4-5 minutes until fully glazed and cooked through.
- Verify salmon doneness by checking for an internal temperature of 145°F with a meat thermometer, or when the center is light pink without any raw darker pink.
Make the Crispy Salmon Bowls
- Add desired amounts of cooked brown rice, cucumber salad, sautéed broccoli, and sliced avocado to two large bowls.
- Divide the cooked crispy salmon bites between the bowls and drizzle with the bang bang sauce, optionally adding extra coconut aminos or teriyaki sauce, chopped green onions, and sesame seeds.
- Serve immediately and enjoy this flavorful and nutritious meal.
Notes
For best results, allow the Asian Cucumber Salad to sit for at least 15 minutes, or ideally an hour. The recipe is designed for two servings, but adjust rice quantity as needed. Feel free to remove salmon skin if preferred, but it's delicious when crispy. When cooking salmon, use high-temperature oil like avocado oil, avoiding olive oil. Salmon is fully cooked at 145°F internal temperature or when the center is light pink. Garnish with chopped green onions and sesame seeds, or extra sauce, if desired.