Description

These Crispy Bang Bang Salmon Bites Bowls are a flavorful and nutritious meal combining tender, pan-seared salmon glazed with a spicy-sweet sauce, served over brown rice with fresh Asian cucumber salad, sautéed broccoli, and creamy avocado. Perfect for a wholesome lunch or dinner packed with texture and vibrant 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 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 Tbsp avocado oil (for cooking)

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

Prepare the cucumber salad: Combine all ingredients for the Asian cucumber salad in a small bowl. Let it sit for at least 15 minutes, ideally an hour, to allow flavors to meld.
Cook the rice: Prepare brown rice according to package instructions. For two people, use 1 cup dry rice yielding about 3 cups cooked.
Make the bang bang sauce: In a small bowl, mix Greek yogurt (or mayonnaise), sweet chili sauce, and sriracha thoroughly. Refrigerate until ready to use.
Cook the broccoli: Steam, sauté, or roast broccoli to your preference. For sautéing, heat 1 tsp avocado oil and ¼ cup water in a nonstick skillet, then cook broccoli until tender-crisp.
Prepare the salmon marinade: In a small bowl, combine coconut aminos, rice vinegar, minced garlic, optional sriracha, and toasted sesame oil. Stir well.
Cut the salmon: Place the salmon filet on a cutting board and cut into bite-sized chunks. Leave skin on or remove according to preference.
Heat the skillet and oil: Heat 1 Tbsp avocado oil in a large skillet over medium-high heat until hot and shimmering.
Cook the salmon: Place salmon chunks skin-side down into the skillet. Cook undisturbed for 2-3 minutes until skin is golden-brown. Flip pieces carefully, cook another 1-2 minutes.
Add the marinade sauce: Pour the coconut aminos mixture into the skillet. It will boil immediately—this is normal. Reduce heat if boiling too rapidly. Continue flipping salmon every few minutes, coating evenly with sauce, cooking for 4-5 minutes total until salmon is fully cooked and glazed.
Check doneness: Salmon is done at an internal temperature of 145°F, or when the center is light pink throughout without darker raw spots.
Assemble the bowls: Divide cooked brown rice into bowls. Top with cucumber salad, sautéed broccoli, sliced avocado, and salmon bites.
Drizzle and garnish: Drizzle bang bang sauce over the bowls. Optionally add extra coconut aminos or teriyaki sauce for more sauciness. Sprinkle with chopped green onions and sesame seeds if desired.
Serve and enjoy: Enjoy your flavorful and nourishing crispy bang bang salmon bites bowl!

Notes

You can substitute mayonnaise for Greek yogurt in the bang bang sauce for a creamier texture.
If you prefer, steam or roast broccoli instead of sautéing.
Avocado oil is recommended for cooking due to its high smoke point; avoid olive oil for high-heat cooking.
The skin on salmon adds crispiness and flavor but can be removed if preferred.
Adjust sriracha quantities to control the heat level of the sauce.
Brown rice quantity can be adjusted based on the number of servings.
Use a meat thermometer for precise cooking to avoid overcooking salmon.
Additional garnishes like green onions and sesame seeds enhance flavor and presentation.

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

Keywords: salmon bites, bang bang sauce, crispy salmon, Asian cucumber salad, brown rice bowl, healthy salmon recipe, sautéed broccoli, avocado, spicy salmon bowl