Bang Bang Salmon Bowls
Make these crispy bang bang salmon bowls with brown rice, and a refreshing avocado cucumber salad in less than 20 minutes!
Servings: 4 servings
Calories: 448kcal
Equipment
3 Bowls
1 Air Fryer, Baking Sheet, or Skillet
Ingredients
- 4 salmon filets 6 oz each
- ½ teaspoon coconut aminos or soy sauce
- 1 teaspoon honey
- 1 teaspoon sesame oil or olive oil
- ¼ teaspoon sea salt
- ¼ teaspoon garlic powder
- ¼ teaspoon paprika
- ¼ teaspoon cayenne pepper depending on heat preference
- ⅛ teaspoon black pepper
For the sauce
- ⅓ cup avocado mayo I like to do ¼ cup avocado mayo and 3 tablespoon greek yogurt too
- 1 tablespoon sriracha
- 2 teaspoon rice vinegar or lime juice
- 1 teaspoon honey
- ¼ teaspoon red pepper flakes optional
To assemble
- 1 avocado loosely cubed
- 1 cucumber finely chopped
- 2 tablespoon red onion finely diced
- 1 tablespoon cilantro finely chopped
- 1 lime juiced
- ¼ teaspoon sea salt
- 4 cups brown rice cooked
Instructions
- Season the salmon. Pat the salmon filets dry with a paper towel and cut into 1 - 2 inch cubes. Place the cubes in a bowl and sprinkle with coconut aminos, honey, sesame oil, sea salt, garlic powder, paprika, cayenne pepper, and black pepper. Toss to coat the salmon.4 salmon filets, ½ teaspoon coconut aminos, 1 teaspoon honey, 1 teaspoon sesame oil, ¼ teaspoon sea salt, ¼ teaspoon garlic powder, ¼ teaspoon paprika, ¼ teaspoon cayenne pepper, ⅛ teaspoon black pepper
- Cook the salmon. Air fryer - This is my preferred method as it’s super easy. Cook the salmon bites in the air fryer at 400 F for 7 - 8 minutes until crispy. Skillet - Heat a skillet over medium heat with a little sesame oil or olive oil. Cook the salmon bites in the skillet for 2 - 3 minutes per side or until the salmon is opaque all the way through. Oven - preheat oven to 400 F. Place the salmon bites on a cooking sheet, leaving some room in between each one. Bake in the oven for 8 - 10 minutes until crispy.
- Prepare the sauce. In a separate bowl or jar, mix together the avocado may, greek yogurt (if using), sriracha, rice vinegar, honey, and red pepper flakes (if using). Set aside.⅓ cup avocado mayo, 1 tablespoon sriracha, 2 teaspoon rice vinegar, 1 teaspoon honey, ¼ teaspoon red pepper flakes
- Prepare the avocado cucumber salad. In a separate bowl, add the avocado cubes, diced cucumber, diced red onion, cilantro, lime juice, and sea salt and gently stir to combine; set aside.1 avocado, 1 cucumber, 2 tablespoon red onion, 1 tablespoon cilantro, 1 lime, ¼ teaspoon sea salt
- Assemble. Once the salmon is cooked, toss gently with the bang bang sauce until well coated. Serve the salmon in individual bowls while warm on top of brown rice with a few spoonfuls of the avocado cucumber salad. Drizzle extra bang bang sauce over top if desired and enjoy!4 cups brown rice
Notes
Storage : Leftover salmon bites are best stored without the sauce in an airtight container in the fridge. Store the sauce, salad, and rice in separate airtight containers in the fridge for up to 2-3 days.
Nutrition
Serving: 1serving | Calories: 448kcal | Carbohydrates: 56g | Protein: 7g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 1mg | Sodium: 514mg | Potassium: 373mg | Fiber: 8g | Sugar: 4g | Vitamin A: 193IU | Vitamin C: 13mg | Calcium: 34mg | Iron: 1mg