Crispy Bang Bang Salmon Bites Bowls Recipe

Introduction

Crispy Bang Bang Salmon Bites Bowls are a delicious, vibrant meal perfect for a healthy weeknight dinner. Featuring tender salmon chunks glazed in a flavorful sauce, paired with fresh veggies and rice, these bowls are both satisfying and easy to prepare.

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)

Instructions

1. Step 1: Prepare the Asian cucumber salad by combining all its ingredients in a small bowl. Let it sit for at least 15 minutes, ideally an hour, to develop flavors.
2. Step 2: Cook the brown rice according to package instructions. For two servings, use about 1 cup dry rice to yield 3 cups cooked.
3. Step 3: Make the bang bang sauce by stirring together Greek yogurt (or mayo), sweet chili sauce, and 2 teaspoons sriracha in a small bowl. Refrigerate until ready to serve.
4. Step 4: Cook the broccoli by steaming, sautéing, or roasting. For sautéing, heat 1 teaspoon avocado oil and ¼ cup water in a skillet, then add broccoli and cook until tender.
5. Step 5: In a small bowl, whisk together coconut aminos, rice vinegar, minced garlic, 1 teaspoon sriracha (optional), and toasted sesame oil (optional) to make the salmon glaze.
6. Step 6: Cut the salmon filet into bite-sized cubes. Remove skin if preferred, though keeping it adds crispiness.
7. Step 7: Heat 1 tablespoon avocado oil in a large skillet over medium-high heat until sizzling hot.
8. Step 8: Place salmon chunks skin side down and cook undisturbed for 2-3 minutes until golden and crispy. Flip and cook another 1-2 minutes.
9. Step 9: Pour the salmon glaze into the skillet; it should boil immediately. Reduce heat to medium if it evaporates too quickly. Continue cooking and flipping every few minutes until salmon is fully glazed and cooked through, about 4-5 minutes total.
10. Step 10: Check doneness by ensuring the internal temperature reaches 145°F or salmon is opaque with no raw pink centers.
11. Step 11: Assemble bowls by dividing rice, cucumber salad, sautéed broccoli, and avocado slices between two bowls.
12. Step 12: Top with the crispy salmon bites and drizzle with bang bang sauce. Add extra coconut aminos or teriyaki sauce if desired. Optionally garnish with chopped green onions and sesame seeds.
13. Step 13: Enjoy your flavorful and nutritious crispy bang bang salmon bowls!

Tips & Variations

• Use skin-on salmon for extra crispiness, but skinless fillets work well too.
• Swap coconut aminos with soy sauce and add a bit of pure maple syrup for a similar glaze.
• Adjust sriracha in the bang bang sauce to your preferred spice level.
• Add chopped green onions, sesame seeds, or fresh cilantro for extra flavor and crunch.
• Use jasmine or white rice instead of brown rice for a different texture.

Storage

Store leftover components separately in airtight containers in the refrigerator for up to 3 days. Keep the salmon and sauce separate to preserve texture. Reheat salmon gently in a skillet over low heat to avoid drying out. Assemble bowls fresh before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen salmon for this recipe?

Yes, you can use frozen salmon, but be sure to thaw it completely and pat dry to achieve a crispy texture when cooking.

Is this recipe suitable for meal prep?

Absolutely. Prepare all elements ahead and store them separately. Assemble bowls when ready to eat for a quick, healthy meal during the week.

Crispy Bang Bang Salmon Bites Bowls Recipe

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★★★★★

4.8 from 50 reviews

• Author: Rafael
• Total Time: 35 minutes
• Yield: 2 servings 1x
• Diet: Low Fat

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Description

Crispy Bang Bang Salmon Bites Bowls combine tender, pan-seared salmon chunks glazed in a tangy, spicy sauce with fresh Asian cucumber salad, sautéed broccoli, creamy avocado, and nutrient-rich brown rice. This vibrant, wholesome bowl offers a delightful balance of textures and bold flavors, perfect for a healthy weeknight dinner or meal prep.

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Ingredients

Scale 1x2x3x

Bang Bang Sauce

• 1/3 cup plain Greek yogurt (or mayonnaise)
• 4 Tbsp sweet chili sauce
• 2 tsp sriracha

Salmon and Marinade

• 1 Tbsp avocado oil (for cooking)
• 1 lb salmon filet, chopped into bite-sized chunks
• 1/2 cup coconut aminos (or soy sauce + pure maple syrup alternative)
• 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 (pre-made)
• 3 cups cooked brown rice
• 1 large head broccoli, chopped into florets
• 1 large ripe avocado, sliced

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Instructions

1. Prepare Asian Cucumber Salad: Combine all salad ingredients in a small bowl and let it sit for at least 15 minutes, preferably for an hour to allow flavors to meld.
2. Cook Brown Rice: Cook brown rice following package instructions; typically 1 cup dry rice yields about 3 cups cooked—adjust according to serving needs.
3. Make Bang Bang Sauce: In a small bowl, stir together Greek yogurt, sweet chili sauce, and sriracha until smooth. Refrigerate until ready to use.
4. Cook Broccoli: Sauté broccoli florets in 1 teaspoon avocado oil with 1/4 cup water over medium heat until tender-crisp, or steam/roast as preferred.
5. Prepare Salmon Marinade: In a small bowl, mix coconut aminos, rice vinegar, minced garlic, optional sriracha, and toasted sesame oil to create the salmon glaze.
6. Cut Salmon: Using a sharp knife, cut salmon filet into bite-sized pieces, leaving the skin on or removing as preferred.
7. Heat Skillet: Warm 1 tablespoon avocado oil in a large skillet over medium-high heat until sizzling hot.
8. Sear Salmon: Place salmon pieces skin side down in the hot skillet; cook undisturbed for 2-3 minutes until skin is golden and crisp.
9. Flip and Glaze Salmon: Turn salmon chunks to another side, cooking 1-2 minutes more. Pour the marinade into the skillet, allowing it to boil and coat the salmon. Adjust heat to maintain a controlled boil. Continue flipping and glazing until salmon is cooked through, approximately 4-5 minutes total.
10. Check Doneness: Use a meat thermometer to ensure internal temperature reaches 145°F, or check that the center is a light pink color without raw spots.
11. Assemble Bowls: Divide cooked rice into bowls; top each with cucumber salad, sautéed broccoli, avocado slices, and glazed salmon bites.
12. Serve and Garnish: Drizzle bowls with bang bang sauce and optional extra coconut aminos or teriyaki sauce. Garnish with chopped green onions and sesame seeds if desired.
13. Enjoy: Serve immediately and enjoy this flavorful, nutritious meal.

Notes

• Salmon skin can be removed if preferred, but rendering it crispy adds extra flavor and texture.
• Adjust sriracha in both sauces to suit your preferred spice level.
• If coconut aminos are unavailable, a mixture of soy sauce and pure maple syrup can be a good substitute.
• The broccoli can be steamed, sautéed, or roasted based on your texture preference.
• Use a meat thermometer to avoid undercooking or overcooking salmon for the best texture.
• Leftover bowls keep well in the fridge for up to 2 days; add fresh avocado before serving.

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Category: Main Course
• Method: Frying
• Cuisine: Asian Fusion

Keywords: Bang Bang Salmon, Crispy Salmon Bites, Salmon Bowl, Asian Cucumber Salad, Healthy Salmon Dinner, Brown Rice Bowl, Spicy Salmon Recipe, Pan-Seared Salmon, Easy Salmon Bowl