why make this recipe
Crispy Bang Bang Salmon Bites Bowls are a delightful dish that combines flavor and texture. The crispy salmon bites are packed with protein and pair perfectly with fresh veggies and rice. This recipe is not only delicious but also healthy. It brings together several vibrant ingredients, making it a feast for both the eyes and the palate. Plus, it is quick and easy to prepare, making it great for weeknight dinners or meal prep!
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 :
- Prepare the cucumber salad by mixing all the ingredients in a small bowl. Let it sit for at least 15 minutes, though one hour is ideal for more flavor.
- Cook the rice following the package instructions. The amount of rice depends on how many you’re serving. For two people, use one cup of dry rice, which will yield about 3 cups of cooked rice.
- While the rice is cooking, make the bang bang sauce. Mix the yogurt (or mayonnaise), sweet chili sauce, and sriracha in a small bowl until well combined. Refrigerate this sauce until needed.
- Cook the broccoli to your liking by steaming, sautéing, or roasting. If you sauté, use about 1 teaspoon of avocado oil and ¼ cup of water in a nonstick skillet.
- Prepare the salmon bites by cooking them in a skillet over medium heat. Use the remaining avocado oil for cooking. Cook until crispy and golden brown.
- Build your bowls by placing 1 cup of cooked brown rice at the bottom, topping it with crispy salmon bites, sautéed broccoli, cucumber salad, and avocado slices. Drizzle with the bang bang sauce over the top.
how to serve Crispy Bang Bang Salmon Bites Bowls
Serve the bowls warm, drizzled generously with the bang bang sauce. You can also garnish with sesame seeds or chopped green onions for extra flavor. Enjoy your meal either at home with family or pack it for a delicious lunch!
how to store Crispy Bang Bang Salmon Bites Bowls
If you have leftovers, store them in an airtight container in the refrigerator. Keep the salmon, rice, and sauce separate from the cucumber salad and avocado to maintain freshness. The leftovers can last for up to 3 days. Reheat the salmon and broccoli before serving.
tips to make Crispy Bang Bang Salmon Bites Bowls
- Make sure to chop the salmon into similar-sized pieces for even cooking.
- Adjust the level of sriracha in the sauce to spice it to your liking.
- You can substitute the broccoli with any other favorite vegetables, such as snap peas or bell peppers.
- For a crunchier texture, try breading the salmon bites with panko before cooking.
variation
You can easily customize this recipe by swapping out the salmon for chicken or tofu for a different protein option. Additionally, feel free to add or change the vegetables based on the season or your preferences.
FAQs
1. Can I make the bang bang sauce ahead of time?
Yes, you can prepare the bang bang sauce a day before and store it in the refrigerator.
2. Is it possible to make this dish gluten-free?
Absolutely! Just make sure to use gluten-free soy sauce or coconut aminos for the sauce.
3. What can I use instead of Greek yogurt?
You can use mayonnaise or even sour cream if you prefer a different flavor.
Crispy Bang Bang Salmon Bites Bowls
A delightful dish featuring crispy salmon bites paired with fresh veggies and rice, making it perfect for quick weeknight dinners or meal prep.
- Total Time: 45
- Yield: 4 servings 1x
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
- Prepare the cucumber salad by mixing all the ingredients in a small bowl. Let it sit for at least 15 minutes, ideally one hour for more flavor.
- Cook the rice following package instructions.
- While the rice cooks, make the bang bang sauce by mixing the yogurt, sweet chili sauce, and sriracha in a small bowl. Refrigerate until needed.
- Cook the broccoli by steaming, sautéing, or roasting.
- Cook the salmon bites in a skillet over medium heat until crispy and golden brown.
- Build the bowls by placing 1 cup of cooked rice at the bottom, topping with salmon bites, sautéed broccoli, cucumber salad, and avocado slices. Drizzle with the bang bang sauce.
Notes
Store leftovers in an airtight container in the refrigerator. Keep salmon, rice, and sauce separate from cucumber salad and avocado to maintain freshness.
- Prep Time: 15
- Cook Time: 30
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
- Diet: Paleo
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 6g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 60mg
Keywords: salmon, healthy bowl, quick dinner, meal prep, Asian flavors
