why make this recipe
Crispy Bang Bang Salmon Bites Bowls are a fun and delicious way to enjoy healthy ingredients. This recipe combines the rich flavors of salmon with a tangy and spicy bang bang sauce. It’s not only tasty but also satisfying, making it a great choice for lunch or dinner. Plus, it includes nutritious veggies and rice, which makes it a complete meal in one bowl.
how to make Crispy Bang Bang Salmon Bites Bowls
Ingredients:
- 1/3 cup plain Greek yogurt (or mayonnaise)
- 4 Tbsp sweet chili sauce
- 2 tsp sriracha
- 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)
- 1 Batch Asian Cucumber Salad
- 3 cups cooked brown rice
- 1 large head broccoli (chopped into florets)
- 1 large ripe avocado (sliced)
Directions:
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Prepare the Cucumber Salad: In a small bowl, mix all the ingredients for the cucumber salad. Let it sit for at least 15 minutes, or ideally for one hour to enhance the flavors.
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Cook the Rice: Follow the package instructions to cook the brown rice. Keep in mind how many people you are serving. A good measure is one cup of dry rice for two people, which will make about three cups of cooked rice.
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Prepare the Bang Bang Sauce: While the rice is cooking, make the bang bang sauce. In a small bowl, stir together the Greek yogurt (or mayonnaise), sweet chili sauce, and sriracha until it’s well-mixed. Put it in the fridge until you need it.
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Cook the Broccoli: You can steam, sauté, or roast the broccoli as you prefer. For a tasty option, sauté the broccoli in about 1 teaspoon of avocado oil with ¼ cup of water in a nonstick skillet until tender.
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Prepare the Salmon: Season the salmon chunks with coconut aminos, rice vinegar, minced garlic, and optional sriracha and sesame oil. Cook the salmon in a nonstick skillet with a little avocado oil over medium-high heat until crispy and cooked through.
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Make the Crispy Salmon Bowls: To assemble, start with a base of cooked brown rice, then add the crispy salmon, sautéed broccoli, cucumber salad, and slices of avocado. Drizzle the bang bang sauce on top.
how to serve Crispy Bang Bang Salmon Bites Bowls
Serve these bowls warm, and ensure everyone has a generous drizzle of the bang bang sauce for extra flavor. You can also add extra toppings like sesame seeds or chopped green onions for a nice touch.
how to store Crispy Bang Bang Salmon Bites Bowls
Store any leftovers in an airtight container in the fridge. The salmon and rice will stay fresh for about 2-3 days. When reheating, make sure to heat it gently to keep the salmon from drying out.
tips to make Crispy Bang Bang Salmon Bites Bowls
- To make meal prep easy, you can cook the rice and salmon in advance and store them separately until you’re ready to eat.
- Adjust the spice in the bang bang sauce according to your taste. You can add more sriracha if you like it spicier!
- If you want to make it a low-carb option, substitute the rice with cauliflower rice.
variation
For a different twist, you can replace the salmon with shrimp or tofu for a seafood or plant-based option. You can also switch the broccoli for other veggies like bell peppers or snap peas.
FAQs
1. Can I use frozen salmon for this recipe?
Yes, you can use frozen salmon. Just make sure to thaw it completely before cooking.
2. What can I substitute for coconut aminos?
If you don’t have coconut aminos, you can use soy sauce or tamari for a similar flavor.
3. Is this recipe gluten-free?
Yes, as long as you use gluten-free soy sauce or tamari instead of regular soy sauce, this recipe is gluten-free.
Enjoy making your Crispy Bang Bang Salmon Bites Bowls!
Crispy Bang Bang Salmon Bites Bowls
Ingredients
For the Bang Bang Sauce
- 1/3 cup plain Greek yogurt (or mayonnaise) For a creamier sauce, use Greek yogurt.
- 4 Tbsp sweet chili sauce
- 2 tsp sriracha Adjust to taste.
For the Salmon and Veggies
- 1 lb salmon filet (chopped into bite-sized chunks) Fresh or thawed frozen salmon can be used.
- 1 Tbsp avocado oil For cooking.
- 1/2 cup coconut aminos (*) Can substitute with soy sauce or tamari.
- 1 Tbsp rice vinegar
- 2 large cloves garlic (minced)
- 1 tsp sriracha (optional) For extra heat.
- 2 tsp toasted sesame oil (optional) For flavor.
- 1 large head broccoli (chopped into florets) Can replace with other veggies.
- 1 large ripe avocado (sliced) To add creaminess.
For the Base
- 3 cups cooked brown rice Cook rice according to package instructions.
- 1 Batch Asian Cucumber Salad Prepared in advance.
Instructions
Preparation
- Prepare the Cucumber Salad by mixing all its ingredients in a small bowl and let it sit for at least 15 minutes.
- Cook the brown rice according to package instructions.
- Make the bang bang sauce by mixing Greek yogurt (or mayonnaise), sweet chili sauce, and sriracha in a bowl. Refrigerate until needed.
Cooking
- Sauté the broccoli in avocado oil with 1/4 cup of water until tender.
- Season the salmon chunks with coconut aminos, rice vinegar, garlic, and optional sriracha and sesame oil.
- Cook the salmon in a nonstick skillet over medium-high heat in a little avocado oil until crispy and cooked through.
Assembly
- To assemble the bowls, start with a base of cooked brown rice, then add crispy salmon, sautéed broccoli, cucumber salad, and slices of avocado.
- Drizzle with bang bang sauce before serving.