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Crispy Bang Bang Salmon Bites Bowls Recipe

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3.9 from 42 reviews

Enjoy these delicious and vibrant Crispy Bang Bang Salmon Bites Bowls, featuring crispy sautéed salmon chunks glazed in a tangy, spicy sauce and served over nutritious brown rice with fresh cucumber salad, sautéed broccoli, and creamy avocado. This wholesome bowl offers a perfect balance of flavors and textures for a satisfying meal in about 40 minutes.

  • Total Time: 40 minutes
  • Yield: 2 servings

Ingredients

Bang Bang Sauce

  • 1/3 cup plain Greek yogurt (or mayonnaise)
  • 4 Tbsp sweet chili sauce
  • 2 tsp sriracha

Salmon Marinade and Cooking

  • 1 Tbsp avocado oil (for cooking)
  • 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)

Additional Components

  • 1 Batch Asian Cucumber Salad
  • 3 cups cooked brown rice
  • 1 large head broccoli (chopped into florets)
  • 1 large ripe avocado (sliced)

Instructions

  1. Prepare the Cucumber Salad: Combine all cucumber salad ingredients in a small bowl, then let it sit for at least 15 minutes, ideally one hour, to allow flavors to meld.
  2. Cook the Rice: Cook the brown rice according to package instructions. Use about 1 cup dry rice for two servings, yielding approximately 3 cups cooked.
  3. Make the Bang Bang Sauce: In a small bowl, stir together Greek yogurt, sweet chili sauce, and sriracha until smooth. Refrigerate until ready to use.
  4. Cook the Broccoli: Steam, sauté, or roast the broccoli as preferred. For sautéing, heat 1 teaspoon avocado oil and ¼ cup water in a nonstick skillet, then cook until tender-crisp.
  5. Prepare the Salmon Sauce: Mix coconut aminos, rice vinegar, minced garlic, optional sriracha, and toasted sesame oil in a small bowl until well combined.
  6. Cut the Salmon: Using a sharp knife, cut the salmon filet into bite-sized cubes. Skin removal is optional based on preference.
  7. Heat the Pan: Heat 1 tablespoon avocado oil in a large skillet over medium-high heat until sizzling hot.
  8. Cook the Salmon: Place salmon chunks skin-side down if skin is on; cook undisturbed for 2-3 minutes until skin is golden brown. Flip and cook an additional 1-2 minutes on another side.
  9. Glaze the Salmon: Pour the prepared salmon sauce into the skillet; it should boil immediately. Reduce heat to medium if boiling too vigorously. Continue cooking and flipping salmon every few minutes for another 4-5 minutes until fully glazed and cooked through.
  10. Check Doneness: Salmon is done when it reaches an internal temperature of 145°F or when the center is a uniform light pink without raw spots.
  11. Assemble the Bowls: Divide brown rice between two large bowls. Top with cucumber salad, sautéed broccoli, sliced avocado, and divide the crispy salmon bites on top. Drizzle with bang bang sauce and optionally additional coconut aminos or teriyaki sauce. Garnish with chopped green onions and sesame seeds if desired.

Notes

  • Use avocado oil or other high smoke point oils to prevent burning during salmon cooking.
  • Salmon skin is optional; it crisps nicely if left on but can be removed if preferred.
  • Control the heat when glazing salmon to avoid burning the sauce.
  • Adjust sriracha quantity to manage spiciness.
  • Leftover bang bang sauce can be stored refrigerated for up to 3 days.
  • Substitute coconut aminos with soy sauce if desired.
  • Author: Olivia
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Asian Fusion
  • Diet: Low Fat

Find it online: https://yourdailycook.com/crispy-bang-bang-salmon-bites-bowls-recipe/