Description
A vibrant and flavorful Crispy Bang Bang Salmon Bites Bowls recipe featuring tender salmon chunks glazed with a tangy coconut aminos sauce, served over brown rice with fresh Asian cucumber salad, sautéed broccoli, sliced avocado, and drizzled with a creamy, spicy bang bang sauce. Perfect for a nutritious and satisfying meal.
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
- 3 cups cooked brown rice
- 1 large head broccoli, chopped into florets
- 1 large ripe avocado, sliced
Instructions
- Prepare Cucumber Salad: Combine all cucumber salad ingredients in a small bowl and let sit for at least 15 minutes, ideally one hour, for flavors to meld.
- Cook Brown Rice: Cook rice according to package instructions, typically 1 cup dry rice yields 3 cups cooked, adjusting quantity based on servings.
- Make Bang Bang Sauce: Stir Greek yogurt or mayonnaise with sweet chili sauce and sriracha in a bowl until smooth; refrigerate until ready to use.
- Cook Broccoli: Sauté chopped broccoli in 1 teaspoon avocado oil and ¼ cup water in a nonstick skillet until tender-crisp, about 5-7 minutes.
- Prepare Salmon Sauce: In a small bowl, mix coconut aminos, rice vinegar, minced garlic, sriracha, and sesame oil until well combined.
- Cut Salmon: Cut salmon filet into bite-sized chunks, leaving skin on or removing per preference.
- Heat Oil and Cook Salmon: Heat 1 tablespoon avocado oil in a skillet over medium-high heat until sizzling hot.
- Sear Salmon Skin Side: Place salmon chunks skin side down on skillet; cook undisturbed 2-3 minutes until skin is golden-brown.
- Flip and Glaze Salmon: Turn salmon pieces; pour sauce into skillet, letting it boil gently. Flip salmon every few minutes, cooking 4-5 minutes until fully cooked and glazed.
- Check Doneness: Confirm salmon reaches internal temperature of 145°F or that center is fully light pink without raw spots.
- Assemble Bowls: Divide brown rice into bowls, add cucumber salad, sautéed broccoli, and avocado slices. Top with crispy salmon bites and drizzle bang bang sauce over.
- Serve and Enjoy: Optionally, add extra coconut aminos or teriyaki sauce, along with green onions and sesame seeds, then serve immediately.
Notes
- Substitute coconut aminos with ¼ cup liquid aminos or low-sodium soy sauce plus 1 tablespoon pure maple syrup or brown sugar for similar flavor.
- If using soy sauce, opt for low-sodium to prevent overly salty salmon.
- For more sauce, drizzle bowls with extra teriyaki sauce, coconut aminos, or soy sauce as desired.
- Store leftovers separately in airtight containers in the refrigerator for up to 5 days for best freshness.
- Use a nonstick skillet for best results cooking salmon to prevent sticking and promote crispy skin.
