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Crispy Bang Bang Salmon Bites Bowls Recipe

Crispy Bang Bang Salmon Bites Bowls Recipe
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★★★★★

4.7 from 14 reviews

These Crispy Bang Bang Salmon Bites Bowls are a flavorful, nutritious meal combining crispy salmon chunks glazed in a tangy, spicy bang bang sauce with fresh Asian cucumber salad, sautéed broccoli, creamy avocado, and wholesome brown rice. Perfect for a quick dinner that balances protein, veggies, and bold flavors.

Ingredients

Scale

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
  • 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
  • 3 cups cooked brown rice
  • 1 large head broccoli (chopped into florets)
  • 1 large ripe avocado (sliced)

Instructions

  1. Prepare the cucumber salad: Combine all the ingredients for the Asian Cucumber Salad in a small bowl and let it sit for at least 15 minutes, preferably an hour, allowing flavors to meld.
  2. Cook the rice: Follow package instructions for cooking brown rice. For two servings, cook 1 cup dry rice to yield about 3 cups cooked.
  3. Make the bang bang sauce: In a small bowl, mix Greek yogurt, sweet chili sauce, and sriracha until smooth. Chill until ready to serve.
  4. Cook the broccoli: Sauté chopped broccoli florets in about 1 teaspoon avocado oil with ¼ cup water in a nonstick skillet until tender to your preference.
  5. Prepare the salmon marinade: In a small bowl, whisk together coconut aminos, rice vinegar, minced garlic, optional sriracha, and toasted sesame oil until well combined.
  6. Cut the salmon: Cut the salmon filet into bite-sized chunks. Keep the skin on for extra crispiness if desired.
  7. Heat oil and cook salmon: Heat 1 tablespoon avocado oil in a large skillet over medium-high heat until sizzling hot.
  8. Sear the salmon: Place salmon chunks skin-side down and cook undisturbed for 2-3 minutes until skin is golden brown. Flip and cook another 1-2 minutes.
  9. Glaze the salmon: Pour the marinade sauce into the skillet. It should boil rapidly—control heat to maintain a gentle boil. Continue flipping and cooking for 4-5 minutes until salmon is fully glazed and cooked through.
  10. Check doneness: Salmon is cooked when it reaches an internal temperature of 145°F and the center is light pink without rawness.
  11. Assemble bowls: Divide cooked brown rice into bowls, top with cucumber salad, sautéed broccoli, avocado slices, and glazed salmon bites.
  12. Add finishing touches: Drizzle 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 savor this vibrant, wholesome meal!

Notes

  • You can substitute mayonnaise for Greek yogurt in the bang bang sauce for a richer flavor.
  • If you prefer milder spice levels, reduce or omit sriracha.
  • Cooking time may vary based on salmon chunk size and stove heat—use a thermometer to ensure perfect doneness.
  • Using skin-on salmon helps achieve crispy texture but you can remove skin if preferred.
  • Leftover sauce can be refrigerated up to 3 days.
  • Try adding sesame seeds or chopped green onions as garnishes for extra flavor and texture.

Nutrition

Keywords: salmon bowl, bang bang salmon, healthy salmon recipe, crispy salmon bites, Asian cucumber salad, gluten free dinner, easy salmon recipe, brown rice bowl

Find it online: https://zarameals.com/crispy-bang-bang-salmon-bites-bowls-recipe/