Crispy Bang Bang Salmon Bites Bowls Recipe
Crispy Bang Bang Salmon Bites Bowls are a delicious and nutritious meal featuring tender salmon chunks glazed in a flavorful Asian-inspired sauce, served over brown rice with a refreshing cucumber salad, sautéed broccoli, and creamy avocado, all drizzled with a creamy bang bang sauce for a spicy-sweet kick.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: Serves 2-3
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian Fusion
Ingredients
Bang Bang Sauce
- 1/3 cup plain Greek yogurt, or mayonnaise
- 4 Tbsp sweet chili sauce
- 2 tsp sriracha
Salmon Bites
- 1 Tbsp avocado oil, for cooking
- 1 lb salmon filet, chopped into bite-sized chunks
- 1/2 cup coconut aminos (or 1/4 cup liquid aminos or low-sodium soy sauce + 1 Tbsp pure maple syrup)
- 1 Tbsp rice vinegar
- 2 large cloves garlic, minced
- 1 tsp sriracha (optional)
- 2 tsp toasted sesame oil (optional)
Bowls
- 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 ingredients for the Asian cucumber salad in a small bowl and let it sit for at least 15 minutes, ideally one hour, to let flavors meld.
- Cook Brown Rice: Cook brown rice according to package instructions, typically 1 cup dry rice yields about 3 cups cooked, adjust portion as needed.
- Make Bang Bang Sauce: Stir together Greek yogurt (or mayonnaise), sweet chili sauce, and sriracha in a small bowl until smooth. Refrigerate until ready to serve.
- Cook Broccoli: Sauté the broccoli florets in 1 teaspoon avocado oil and 1/4 cup water over medium heat in a nonstick skillet until tender-crisp, or steam or roast as preferred.
- Prepare Salmon Sauce: In a small bowl, mix coconut aminos (or substitution), rice vinegar, minced garlic, sriracha, and toasted sesame oil until combined.
- Cut Salmon: Place salmon on cutting board and cut into bite-sized cubes. Skin removal optional.
- Cook Salmon Bites: Heat 1 tablespoon avocado oil in a large skillet over medium-high heat until hot. Place salmon pieces skin side down and cook for 2-3 minutes until skin is golden and crispy. Flip salmon pieces, cook another 1-2 minutes, then pour sauce into skillet. Allow sauce to bubble and glaze salmon, cooking and flipping every few minutes until salmon reaches an internal temperature of 145°F and is cooked through, about 4-5 more minutes.
- Assemble Bowls: In bowls, layer cooked brown rice, cucumber salad, sautéed broccoli, and avocado slices. Distribute cooked salmon bites evenly. Drizzle with bang bang sauce. Optionally, add extra coconut aminos, teriyaki sauce, chopped green onions, or sesame seeds for extra flavor.
- Serve and Enjoy: Serve the assembled bowls immediately while warm for a nutritious and flavorful meal.
Notes
- Coconut aminos can be substituted with 1/4 cup liquid aminos or low-sodium soy sauce plus 1 tablespoon pure maple syrup or brown sugar to balance saltiness.
- For extra sauciness, drizzle bowls with teriyaki sauce, extra coconut aminos, or soy sauce.
- Store any leftovers separately in airtight containers in the refrigerator for up to 5 days.
