Bang bang salmon bites
Crispy Bang Bang Salmon Bites Bowls are a perfect fusion of vibrant flavors and wholesome ingredients. Tender salmon bites coated in a tangy bang bang sauce come together with rice, broccoli, pickled cucumbers, and avocado for a satisfying, protein-packed meal. This easy yet elevated recipe is sure to become a household favorite.
Whether you’re seeking a quick weekday dinner or an impressive dish for guests, these salmon bowls deliver every time. Each element contributes to a balanced, nutrient-dense meal that’s just as delicious as it is nourishing.
Key Ingredients for Crispy Bang Bang Salmon Bites Bowls
- Salmon fillet – The star of the dish, packed with omega-3s and essential nutrients, it delivers a buttery, melt-in-your-mouth texture.
- Bang bang sauce – A tangy mix of Greek yogurt, sweet chili sauce, and sriracha adds a flavorful, creamy glaze.
- Brown rice – Provides a hearty base with fiber and complex carbs to keep you full and energized.
- Asian cucumber salad – Bright and tangy, this adds a refreshing crunch that balances the richness of the salmon.
- Avocado – Creamy and rich, it brings a buttery element to the bowl.
- Broccoli florets – A vibrant, nutrient-dense vegetable that adds balance and texture to the dish.
How to Bring These Bowls Together
- Start with the cucumber salad: Prepare this first to allow the cucumbers to marinate and develop their tangy, refreshing flavor.
- Cook the rice: While the cucumbers marinate, steam or boil your brown rice to perfection.
- Make the bang bang sauce: A quick whisk of yogurt, sweet chili sauce, and sriracha creates a creamy, slightly spicy dressing.
- Prepare the broccoli: Steam or sauté broccoli for a tender-crisp bite.
- Cook the salmon: Sear the salmon bites to crispy perfection, then coat with a savory, sweet, and spicy glaze for irresistible flavor.
- Assemble the bowls: Layer rice, cucumbers, broccoli, avocado, and salmon for a visually stunning and flavorful dish.
Tips for Perfect Bang Bang Salmon Bowls
To achieve a perfectly crispy texture on your salmon bites, pat the salmon dry before cooking and let the skin crisp undisturbed. For maximum flavor, let the cucumber salad marinate longer or prepare it a day ahead. Balance the heat of the sauce by adjusting the sriracha to your preference.
Storing and Reheating Leftovers
Store each component separately in airtight containers for up to five days. Reheat rice and salmon gently in the microwave or on the stovetop. Freshen the bowls by adding a squeeze of lime or a sprinkle of sesame seeds before serving.
Salmon Bowls Recipe
Crispy bang bang salmon bites come together with pickled cucumbers, steamed rice, broccoli, and avocado for a complete, wholesome meal. Packed with protein, omega-3s, fiber, and complex carbs, these bowls are as nutritious as they are flavorful.
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Servings: 2
Ingredients
Bang Bang Sauce
- 1/3 cup plain Greek yogurt or mayonnaise
- 4 tablespoons sweet chili sauce
- 2 teaspoons sriracha
For the Salmon Bites
- 1 pound salmon fillet cut into bite-sized pieces
- 1 tablespoon avocado oil or another high-heat cooking oil
- 1/2 cup coconut aminos or substitution noted below
- 1 tablespoon rice vinegar
- 2 large garlic cloves minced
- 2 teaspoons toasted sesame oil optional
- 1 teaspoon sriracha optional
For the Bowls
- 3 cups cooked brown rice
- 1 batch Asian cucumber salad
- 1 ripe avocado sliced
- 1 large broccoli head broken into florets
Instructions
- Prepare the Cucumber Salad: Combine the cucumber salad ingredients in a bowl and allow them to marinate for at least 15 minutes, or up to an hour for best flavor.
- Cook the Rice: Prepare the brown rice as per the package instructions. Adjust the quantity based on servings; for two people, cook one cup of dry rice to yield approximately 3 cups.
- Make the Bang Bang Sauce: Mix together Greek yogurt (or mayonnaise), sweet chili sauce, and sriracha in a small bowl until smooth. Chill the sauce until needed.
- Cook the Broccoli: Steam, sauté, or roast the broccoli florets to your liking. For sautéing, heat a teaspoon of avocado oil and 1/4 cup water in a skillet over medium heat. Cook until tender.
Prepare the Salmon:
- In a small bowl, whisk together coconut aminos, rice vinegar, minced garlic, sesame oil, and sriracha.
- Slice the salmon fillet into cubes. Remove the skin if preferred, though it can be left on for additional texture.
- Heat 1 tablespoon avocado oil in a skillet over medium-high heat until shimmering. Place salmon pieces skin-side down and cook undisturbed for 2-3 minutes until the skin is crisp. Flip and cook for another minute or two.
- Pour the prepared sauce over the salmon in the skillet. Let it boil briefly, then reduce the heat to medium if necessary to maintain a controlled simmer. Continue cooking and turning the salmon until fully glazed and cooked through, about 4-5 minutes. Use a meat thermometer to ensure an internal temperature of 145°F or confirm doneness by checking for a uniformly light pink center.
- Assemble the Bowls: Divide the cooked rice between two bowls. Layer with cucumber salad, sautéed broccoli, and avocado slices. Top with crispy salmon bites and drizzle with bang bang sauce. Optional garnishes include sesame seeds, chopped green onions, or additional coconut aminos or teriyaki sauce for extra flavor.
- Serve and Enjoy: Relish the delicious, balanced meal immediately!
Notes
- Substitute coconut aminos with 1/4 cup liquid aminos or low-sodium soy sauce mixed with 1 tablespoon of maple syrup or brown sugar to balance the flavor.
- Leftovers can be stored in separate airtight containers and refrigerated for up to five days.
- Add extra sauce for a more indulgent bowl.