Description
Crispy Bang Bang Salmon Bites served in rice bowls with broccoli, cucumber salad, avocado, and a creamy sweet chili sauce for a bold seafood dinner.
Ingredients
Scale
- 1/3 cup plain Greek yogurt or mayonnaise
- 4 Tbsp sweet chili sauce
- 2 tsp sriracha
- 1 Tbsp avocado oil
- 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
- 3 cups cooked brown rice
- 1 large head broccoli chopped into florets
- 1 large ripe avocado sliced
- 1 batch Asian cucumber salad
- green onions for garnish
Instructions
- Whisk together coconut aminos rice vinegar minced garlic sriracha and sesame oil in a small bowl
- Cut the salmon filet into bite-sized cubes and remove skin if desired
- Heat avocado oil in a large skillet over medium-high heat
- Add salmon pieces and cook undisturbed for 2 to 3 minutes until golden brown
- Flip salmon pieces and cook another 1 to 2 minutes
- Pour the prepared sauce into the skillet and let it simmer
- Continue flipping salmon until fully glazed and cooked through about 4 to 5 minutes
- Divide cooked brown rice into serving bowls
- Top rice with cucumber salad broccoli and sliced avocado
- Add the crispy salmon bites and garnish with green onions before serving
Notes
- Leave salmon skin on for extra crispiness if desired
- Cook salmon in batches if the skillet is crowded
- Use soy sauce with a little maple syrup if coconut aminos are unavailable
- Drizzle extra Bang Bang sauce on top before serving for more flavor
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: Asian Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 9 g
- Sodium: 820 mg
- Fat: 22 g
- Saturated Fat: 4 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 6 g
- Protein: 34 g
- Cholesterol: 75 mg