Crispy Bang Bang Salmon Bites Bowls Recipe
Crispy Bang Bang Salmon Bites Bowls combine tender, pan-seared salmon bites glazed with a flavorful bang bang sauce, served over a bed of brown rice with refreshing Asian cucumber salad, sautéed broccoli, and creamy avocado. This vibrant and nutritious bowl offers a perfect balance of spicy, sweet, and tangy flavors with a satisfying crispy texture from the salmon skin, making it an ideal quick and wholesome meal.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 2 servings 1x
- Category: Main Dish
- Method: Frying
- Cuisine: Asian Fusion
- Diet: Low Fat
Ingredients
Scale
Bang Bang Sauce
- 1/3 cup plain Greek yogurt (or mayonnaise)
- 4 Tbsp sweet chili sauce
- 2 tsp sriracha
- 1 Tbsp avocado oil (for cooking)
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)
Vegetables and Sides
- 1 Batch Asian Cucumber Salad (ingredients not specified here)
- 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 sit for at least 15 minutes, ideally one hour, to enhance flavor.
- Cook the Rice: Prepare brown rice according to package instructions, adjusting quantity to serve your group—typically 1 cup dry rice yields about 3 cups cooked for two servings.
- Make the Bang Bang Sauce: Whisk together Greek yogurt, sweet chili sauce, sriracha, and avocado oil in a small bowl until smooth. Refrigerate until ready to serve.
- Cook the Broccoli: Steam, sauté, or roast broccoli as preferred. Recommended is sautéing in 1 teaspoon avocado oil with ¼ cup water in a nonstick skillet until tender-crisp.
- Prepare the Salmon Marinade: In a small bowl, combine coconut aminos, rice vinegar, minced garlic, sriracha, and toasted sesame oil; stir well.
- Cut the Salmon: Place salmon filet on a cutting board and cut into bite-sized cubes. Skin removal is optional based on preference.
- Heat the Skillet: Heat 1 tablespoon avocado oil in a large skillet over medium-high heat until shimmering hot.
- Cook the Salmon: Place salmon cubes skin side down on the hot skillet. Cook undisturbed for 2–3 minutes until skin is golden brown. Flip carefully and cook another 1–2 minutes.
- Add the Marinade: Pour the prepared marinade over salmon in skillet. Allow it to boil gently and reduce heat if the sauce evaporates too quickly. Continue flipping and glazing salmon until cooked through, about 4–5 minutes total.
- Check Doneness: Salmon is done at an internal temperature of 145°F or when the center is uniformly light pink without raw spots.
- Assemble the Bowls: Divide cooked brown rice between bowls. Top with cucumber salad, sautéed broccoli, avocado slices, and the crispy salmon bites. Drizzle with bang bang sauce and optional coconut aminos or teriyaki sauce. Garnish with chopped green onions and sesame seeds if desired.
- Serve and Enjoy: Dig into this delicious, balanced bowl bursting with vibrant flavors and textures.
Notes
- For best flavor, allow cucumber salad to marinate at least one hour before serving.
- Use avocado oil or another high smoke point oil for cooking salmon to prevent burning; avoid olive oil for high-heat cooking.
- Adjust sriracha quantity in sauces to control spiciness.
- Salmon skin adds crispiness and flavor but can be removed if preferred.
- Coconut aminos is a soy sauce alternative that adds a mild sweetness and umami.
- Leftover salmon bites make an excellent protein topping for salads or sushi bowls.
Keywords: salmon bites, crispy salmon, bang bang sauce, salmon bowl, healthy salmon recipe, asian cucumber salad, brown rice bowl
