Description
Crispy Bang Bang Salmon Bites Bowls are a vibrant, flavorful meal combining crispy sautéed salmon chunks glazed in a tangy coconut aminos sauce, paired with fresh Asian cucumber salad, steamed broccoli, creamy avocado slices, and brown rice. Topped with a spicy-sweet bang bang sauce, this dish offers a delightful blend of textures and bold Asian-inspired flavors, perfect for a nutritious lunch or dinner.
Ingredients
Scale
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
- 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 (ingredients not specified but typically cucumbers, rice vinegar, sugar, sesame seeds, salt)
- 3 cups cooked brown rice
- 1 large head broccoli, chopped into florets
- 1 large ripe avocado, sliced
Instructions
- Prepare the Asian Cucumber Salad: Combine all salad ingredients in a small bowl and let it sit for at least 15 minutes, ideally one hour, to allow flavors to meld.
- Cook the Brown Rice: Follow package instructions to cook rice, making about 1 cup dry rice to yield 3 cups cooked for two servings.
- Make the Bang Bang Sauce: Mix Greek yogurt (or mayonnaise), sweet chili sauce, and sriracha in a small bowl until smooth. Refrigerate until ready to serve.
- Cook the Broccoli: Steam, sauté, or roast broccoli. For sautéing, heat 1 tsp avocado oil with 1/4 cup water in a nonstick skillet and cook until tender.
- Prepare the Salmon Sauce: In a small bowl, combine coconut aminos, rice vinegar, minced garlic, sriracha (if using), and toasted sesame oil (if using), stirring well.
- Cut the Salmon: Dice salmon filet into bite-sized pieces, leaving skin on if preferred.
- Sauté the Salmon Bites: Heat 1 Tbsp avocado oil over medium-high in a large skillet until sizzling. Place salmon skin-side down and cook undisturbed for 2-3 minutes until skin is golden-brown. Flip salmon pieces and cook another 1-2 minutes.
- Glaze with Sauce: Pour prepared salmon sauce into skillet, allowing it to boil gently. Reduce heat if boiling too aggressively. Continue flipping salmon every few minutes until fully cooked and glazed, about 4-5 minutes more. Verify doneness with a meat thermometer reaching 145°F internal temperature or fully light pink center.
- Assemble the Bowls: Divide cooked rice among bowls. Add cucumber salad, sautéed broccoli, avocado slices, and salmon bites. Drizzle with bang bang sauce. Optionally, add extra coconut aminos, teriyaki sauce, green onions, or sesame seeds for added flavor.
- Serve and Enjoy: Enjoy this delicious, nutritious, and balanced meal immediately.
Notes
- You can substitute coconut aminos with 1/4 cup liquid aminos or low-sodium soy sauce mixed with 1 tablespoon pure maple syrup or brown sugar to balance saltiness.
- For saucier bowls, drizzle extra teriyaki sauce, coconut aminos, or soy sauce as desired.
- Store leftovers in separate airtight containers in the refrigerator; they will keep well for up to 5 days.
