Description
A delightful dish featuring crispy salmon bites in a vibrant bang bang sauce, served with brown rice, broccoli, and cucumber salad.
Ingredients
Scale
- 1 lb salmon filet, chopped into bite-sized chunks
- 1/3 cup plain Greek yogurt (or mayonnaise)
- 4 Tbsp sweet chili sauce
- 2 tsp sriracha
- 1 Tbsp avocado oil (for cooking)
- 1/2 cup coconut aminos
- 1 Tbsp rice vinegar
- 2 large cloves garlic, minced
- 1 tsp sriracha (optional, for an extra kick)
- 2 tsp toasted sesame oil (optional)
- 1 Batch Asian Cucumber Salad
- 3 cups cooked brown rice
- 1 large head broccoli, chopped into florets
- 1 large ripe avocado, sliced
Instructions
- Prepare the Cucumber Salad and let it sit for at least 15 minutes.
- Cook the brown rice according to package instructions.
- Make the bang bang sauce by mixing Greek yogurt, sweet chili sauce, and sriracha.
- Heat avocado oil in a skillet and cook the salmon chunks for 3-4 minutes on each side until golden brown.
- Steam, sauté, or roast the broccoli until tender-crisp.
- Assemble bowls with brown rice, crispy salmon, broccoli, cucumber salad, and avocado slices. Drizzle with bang bang sauce and sprinkle with sesame oil if desired.
Notes
Prep ahead by chopping veggies and marinating salmon for easy weeknight cooking. Adjust sriracha as needed for heat preference.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Asian Fusion
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 8g
- Sodium: 420mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 7g
- Protein: 32g
- Cholesterol: 70mg
Keywords: salmon, bang bang, bowls, gluten-free, family meal