Crispy Bang Bang Salmon Bites Bowls: A Flavorful Feast

Salmon lovers, prepare to be amazed! These Crispy Bang Bang Salmon Bites Bowls are a delightful combination of glazed crispy salmon bites, fresh veggies, steamed rice, creamy avocado, and the irresistible bang bang sauce. This dish is not only delicious but also packed with nutrients, making it perfect for busy weeknights when you need a quick yet satisfying meal.

Ingredients

Bang Bang Sauce

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

Salmon Bites

• 1 tablespoon avocado oil for cooking
• 1 pound salmon filet (chopped into bite-sized chunks)
• 1/2 cup coconut aminos (or liquid aminos/soy sauce)
• 1 tablespoon rice vinegar
• 2 large cloves garlic (minced)
• 1 teaspoon sriracha (optional)
• 2 teaspoons toasted sesame oil (optional)

Bowls

• 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
   Mix all cucumber salad ingredients in a small bowl and let sit for at least 15 minutes, ideally one hour for enhanced flavor.
2. Cook the Rice
   Prepare rice according to package instructions. Adjust the quantity based on the number of servings needed. For two people, use one cup of dry rice, yielding about three cups of cooked rice.
3. Make the Bang Bang Sauce
   In a small bowl, stir together the yogurt or mayonnaise, sweet chili sauce, and sriracha until well combined. Refrigerate the sauce until ready to use.
4. Steam or Sauté the Broccoli
   Cook broccoli to your preference: steam, sauté, or roast. For sautéing, use about 1 teaspoon of avocado oil and ¼ cup of water in a nonstick skillet.
5. Prepare the Salmon
   Combine coconut aminos, rice vinegar, garlic, sriracha, and sesame oil in a bowl. Cut the salmon filet into bite-sized cubes. Heat 1 tablespoon of avocado oil in a large skillet over medium-high heat. Once hot, add the salmon chunks, skin side down if applicable, and cook undisturbed for 2-3 minutes until the skin is golden-brown. Flip and continue cooking for another minute or two. Pour the sauce over the salmon, allowing it to boil and glaze the salmon. Cook until fully glazed and cooked through, about 4-5 minutes. Ensure salmon reaches an internal temperature of 145°F for doneness.
6. Assemble the Bowls
   Divide rice between two large bowls. Add cucumber salad, broccoli, and avocado. Top with crispy salmon bites and drizzle with bang bang sauce. For extra flavor, add coconut aminos or teriyaki sauce, and sprinkle with chopped green onions and sesame seeds.

Notes

• Substitutions: Replace coconut aminos with liquid aminos or low-sodium soy sauce plus 1 tablespoon pure maple syrup or brown sugar.
• Saucy Preference: Add teriyaki sauce or extra coconut aminos for a saucier bowl.
• Storage: Store leftovers in airtight containers in the refrigerator for up to 5 days.

Nutrition Information

• Serving Size: 1 serving (of 2)
• Calories: 976kcal
• Carbohydrates: 88g
• Protein: 61g
• Fat: 41g
• Saturated Fat: 9g
• Cholesterol: 121mg
• Sodium: 1881mg
• Potassium: 1236mg
• Fiber: 13g
• Sugar: 18g

Enjoy these vibrant and nutritious bowls that bring together crispy salmon, fresh veggies, and the addictive bang bang sauce for a meal that’s sure to delight!