Salmon Bowls Topped with Creamy Bang Bang Sauce

Introduction

Are you looking for a healthy, delicious, and vibrant meal that’s packed with flavor? These Salmon Bowls Topped with Creamy Bang Bang Sauce are exactly what you need! Loaded with tender, glazed salmon bites, fluffy brown rice, sautéed broccoli, fresh cucumber salad, and creamy avocado slices, this dish is as nutritious as it is satisfying. The Bang Bang sauce adds a delightful kick, making each bite exciting and full of flavor. Whether you’re preparing this for a quick weeknight dinner or a more special meal, it’s guaranteed to be a hit.

Why This Recipe is Perfect for You

This recipe is perfect for anyone who loves a balance of savory, sweet, and spicy flavors. The Bang Bang sauce provides a creamy heat that complements the perfectly cooked salmon bites. With broccoli and avocado adding nutrition and texture, and the cucumber salad bringing a refreshing crunch, this meal is not only delicious but also packed with healthy ingredients. Plus, it’s customizable—you can swap out ingredients to suit your preferences or what you have on hand.

Ingredients

For the Bang Bang Sauce:

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

For the Salmon Bites:

• 1 tablespoon avocado oil (for cooking)
• 1 pound salmon fillet, chopped into bite-sized pieces
• 1/2 cup coconut aminos (or a mix of soy sauce and pure maple syrup)
• 1 tablespoon rice vinegar
• 2 large garlic cloves, minced
• 1 teaspoon sriracha (optional, for extra heat)
• 2 teaspoons toasted sesame oil (optional)

For the Bowls:

• 1 batch of Asian cucumber salad (your favorite recipe)
• 3 cups cooked brown rice
• 1 large head of broccoli, chopped into florets
• 1 large ripe avocado, sliced

Directions

1. Prepare the Cucumber Salad

Start by making your Asian cucumber salad. In a small bowl, combine all the ingredients for your chosen cucumber salad recipe and let it marinate for at least 15 minutes to enhance the flavors.

2. Cook the Rice

While the cucumber salad marinates, cook the brown rice according to the package instructions. Typically, 1 cup of dry rice yields about 3 cups of cooked rice. Set the rice aside once it’s ready.

3. Make the Bang Bang Sauce

In a small mixing bowl, stir together Greek yogurt (or mayonnaise), sweet chili sauce, and sriracha until smooth. Adjust the level of spiciness by adding more or less sriracha to your preference. Refrigerate the sauce until ready to serve.

4. Cook the Broccoli

Steam, sauté, or roast the broccoli based on your preference. To sauté, heat 1 teaspoon of avocado oil in a nonstick skillet over medium heat, add 1/4 cup of water, and cook until the broccoli is tender, about 5-7 minutes.

5. Prepare the Salmon Bites

In a small bowl, whisk together coconut aminos (or soy sauce and maple syrup), rice vinegar, minced garlic, sriracha, and toasted sesame oil. This will be the glaze for the salmon.

Cut the salmon fillet into bite-sized pieces. If you prefer, you can keep the skin on for added texture.

Heat 1 tablespoon of avocado oil in a skillet over medium-high heat. Once the oil is hot, add the salmon pieces, skin-side down, and cook undisturbed for 2-3 minutes until the skin is golden brown. Flip the salmon and cook for an additional minute or two.

Pour the prepared glaze into the skillet and allow it to come to a boil. Lower the heat and let the salmon simmer for 4-5 minutes until it’s glazed and cooked through. The internal temperature of the salmon should reach 145°F (63°C).

6. Assemble the Bowls

In two large bowls, layer cooked brown rice, Asian cucumber salad, sautéed broccoli, and avocado slices.

Top with the crispy salmon bites and drizzle generously with the Bang Bang sauce. For added flavor, you can drizzle some additional coconut aminos or teriyaki sauce over the top if desired.

Garnish with chopped green onions and sesame seeds for a pop of color and flavor.

Kitchen Equipment Needed

• Small bowls for the sauce and cucumber salad
• Nonstick skillet for cooking the salmon and broccoli
• Whisk for mixing the sauce and glaze
• Large mixing bowl for assembling the rice bowls

Tips and Shortcuts

• Quick Cucumber Salad: If you don’t have time to make a full cucumber salad, simply toss sliced cucumbers with rice vinegar, sesame oil, and a pinch of salt for a quick and easy side.
• Sauce Variations: For a spicier Bang Bang sauce, add more sriracha or even a dash of chili oil. If you prefer a milder flavor, reduce the amount of sriracha.
• Meal Prep Friendly: You can prepare the brown rice, cucumber salad, and sauce in advance for a quick assembly on busy days.

Recipe Swaps and Variations

• Grain Swaps: For a lower-carb option, swap the brown rice for cauliflower rice or quinoa.
• Different Proteins: This recipe works just as well with shrimp, tofu, or chicken if you want to mix things up.
• Add More Veggies: Feel free to add more veggies like carrots, snap peas, or bell peppers for extra nutrition and crunch.

How to Store Leftovers

Store any leftovers in an airtight container in the refrigerator for up to 3 days. The salmon and rice can be reheated in the microwave or on the stovetop, while the cucumber salad and avocado should be stored separately to maintain their freshness.

Food and Drink Pairings

These Salmon Bowls pair well with a light, crisp drink like a sparkling water with lime or a white wine such as Sauvignon Blanc or Pinot Grigio. The citrus and refreshing qualities of these drinks complement the rich flavors of the salmon and Bang Bang sauce.

If you’re in the mood for something non-alcoholic, a refreshing iced green tea with a slice of lemon would be a perfect accompaniment.

Frequently Asked Questions (FAQ)

Q: Can I use a different fish?
A: Yes! This recipe works wonderfully with other fish like cod, tilapia, or halibut. Just be mindful of different cooking times depending on the thickness of the fish.

Q: Can I make this dish ahead of time?
A: The sauce, rice, and cucumber salad can all be made ahead of time. Cook the salmon just before serving for the best texture, as it tastes best when fresh and crispy.

Q: How do I know when the salmon is done?
A: The salmon is fully cooked when it flakes easily with a fork and reaches an internal temperature of 145°F (63°C).

Indulge in gourmet dining at home with our Filet Mignon with Shrimp and Lobster Cream Sauce recipe.

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Salmon Bowls Topped with Creamy Bang Bang Sauce

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• Author: Mia Martinez
• Total Time: 40 minutes

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Description

Enjoy a flavorful salmon bowl topped with zesty, creamy Bang Bang sauce for a perfect balance of spice and freshness. A delicious, healthy meal

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Ingredients

For the Bang Bang Sauce:

1/3 cup plain Greek yogurt or mayonnaise

4 tablespoons sweet chili sauce

2 teaspoons sriracha

For the Salmon Bites:

1 tablespoon avocado oil (for cooking)

1 pound salmon fillet, chopped into bite-sized pieces

1/2 cup coconut aminos (or a mix of soy sauce and pure maple syrup)

1 tablespoon rice vinegar

2 large garlic cloves, minced

1 teaspoon sriracha (optional)

2 teaspoons toasted sesame oil (optional)

For the Bowls:

1 batch of Asian cucumber salad (your favorite recipe)

3 cups cooked brown rice

1 large head of broccoli, chopped into florets

1 large ripe avocado, sliced

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Instructions

Prepare the Cucumber Salad:

In a small bowl, combine all the ingredients for your cucumber salad. Allow it to marinate for at least 15 minutes to enhance the flavors.

Cook the Rice:

Prepare the brown rice according to package instructions. Generally, 1 cup of dry rice yields about 3 cups of cooked rice.

Make the Bang Bang Sauce:

In a mixing bowl, stir together the Greek yogurt (or mayonnaise), sweet chili sauce, and sriracha until smooth. Refrigerate until ready to serve.

Cook the Broccoli:

Steam, sauté, or roast the broccoli to your preference. If sautéing, heat 1 teaspoon of avocado oil in a nonstick skillet, add 1/4 cup of water, and cook until tender.

Prepare the Salmon Bites:

In a small bowl, whisk together the coconut aminos (or soy sauce and maple syrup), rice vinegar, minced garlic, sriracha, and sesame oil.

Cut the salmon into bite-sized pieces, keeping the skin on if desired.

Heat 1 tablespoon of avocado oil in a skillet over medium-high heat. Once hot, add the salmon skin-side down and cook undisturbed for 2-3 minutes until golden brown.

Flip the salmon and cook for an additional minute or two. Pour the prepared sauce into the skillet, allowing it to come to a boil. Lower the heat if it evaporates too quickly, and let it simmer for 4-5 minutes until the salmon is glazed and cooked through (internal temperature should reach 145°F).

Assemble the Bowls:

In two large bowls, layer the cooked brown rice, cucumber salad, sautéed broccoli, and avocado slices.

Top with the crispy salmon bites and drizzle generously with the Bang Bang Sauce. For added flavor, you can drizzle some coconut aminos or teriyaki sauce over the top.

Garnish with chopped green onions and sesame seeds, if desired.

• Prep Time: 15 minutes
• Cook Time: 25 minutes

Nutrition

• Serving Size: 2 servings