Description
These Crispy Bang Bang Salmon Bites Bowls are a flavorful and nutritious meal featuring tender pan-seared salmon chunks glazed with a tangy coconut aminos sauce, served over fluffy brown rice with fresh Asian cucumber salad, sautéed broccoli, and creamy avocado. The bang bang sauce adds a spicy-sweet kick that ties the bowl together, perfect for a wholesome and quick dinner.
Ingredients
Bang Bang Sauce
- 1/3 cup plain Greek yogurt (or mayonnaise)
- 4 Tbsp sweet chili sauce
- 2 tsp sriracha
Salmon and Marinade
- 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)
- 1 Tbsp avocado oil (for cooking)
Vegetables and Sides
- 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: Combine all salad ingredients in a small bowl and let it sit for at least 15 minutes, preferably one hour, to marinate and develop flavors.
- Cook the rice: Prepare brown rice according to package instructions. For two servings, use about 1 cup of dry rice yielding approximately 3 cups cooked.
- Make the bang bang sauce: Mix Greek yogurt, sweet chili sauce, and sriracha in a small bowl until well combined. Refrigerate until ready to use.
- Cook the broccoli: Steam, sauté, or roast broccoli florets per your preference. The recipe suggests sautéing broccoli with 1 tsp avocado oil and 1/4 cup water in a nonstick skillet until tender.
- Prepare the salmon marinade: In a small bowl, combine coconut aminos, rice vinegar, minced garlic, sriracha (optional), and toasted sesame oil (optional). Stir until uniform.
- Cut the salmon: Place the salmon on a board and cut into bite-sized cubes. Leave skin on if desired for extra crispiness.
- Heat the skillet: Warm 1 tablespoon avocado oil in a large skillet over medium-high heat until sizzling hot.
- Sear the salmon: Lay salmon chunks skin-side down carefully on the hot skillet. Cook undisturbed for 2-3 minutes until skin is golden and crisp.
- Flip and glaze salmon: Turn the salmon pieces to other sides and cook 1-2 minutes more. Pour the marinade sauce into the skillet; it should boil immediately. Adjust heat to keep sauce simmering without evaporating too quickly.
- Finish cooking salmon: Continue flipping and cooking salmon pieces until fully glazed and cooked through, about 4 to 5 minutes more. Check doneness by ensuring internal temperature reaches 145°F and the salmon is opaque and light pink inside.
- Assemble the bowls: Distribute cooked brown rice evenly into two large bowls. Top with cucumber salad, sautéed broccoli, and sliced avocado.
- Add salmon and sauce: Divide the crispy salmon bites onto the bowls and drizzle with the prepared bang bang sauce. Optionally add extra coconut aminos or teriyaki sauce, and garnish with chopped green onions and sesame seeds if desired.
- Serve and enjoy: This flavorful, nutritious salmon bowl is now ready to be enjoyed as a wholesome meal.
Notes
- Use avocado oil for cooking the salmon to prevent burning at high heat; avoid olive oil.
- Check salmon doneness with a meat thermometer if unsure; 145°F is the safe internal temperature.
- Letting the cucumber salad marinate longer enhances its flavor and texture.
- The bang bang sauce can be made ahead and stored refrigerated.
- For extra crunch, add toasted sesame seeds as garnish.
