Crispy Bang Bang Salmon Bites Bowls
Looking for a meal that’s both healthy and bursting with flavor?
These Crispy Bang Bang Salmon Bites Bowls have it all: crispy salmon, creamy avocado, pickled cucumber salad, sautéed broccoli, and fluffy brown rice.
It’s a deliciously satisfying dish that’s as nutritious as it is tasty.
Perfect for a quick dinner or meal prep, these bowls are packed with protein, healthy fats, and fresh ingredients.
Enjoy a flavorful, complete meal in no time!
For the Bang Bang Sauce:
- Plain Greek Yogurt or Mayonnaise – for a creamy base.
- Sweet Chili Sauce – adds a sweet and tangy flavor.
- Sriracha – for a little heat to balance out the sweetness.
For the Salmon Bites:
- Avocado Oil – for cooking the salmon, giving it a crisp texture.
- Salmon Fillet – fresh, boneless salmon cut into bite-sized chunks.
- Coconut Aminos – a soy-free, savory umami sauce that’s perfect for marinating.
- Rice Vinegar – adds a slight tang and helps tenderize the salmon.
- Garlic – minced, for flavor depth.
- Sriracha – optional, for an extra kick of heat.
- Toasted Sesame Oil – optional, for a nutty flavor.
For the Bowls:
- Asian Cucumber Salad – a refreshing, tangy side for crunch.
- Cooked Brown Rice – a hearty base for the bowl.
- Broccoli Florets – steamed or sautéed for a nutritious addition.
- Ripe Avocado – for creaminess and healthy fats.
Crispy Bang Bang Salmon Bites Bowls
Ingredients
For the Bang Bang Sauce:- 1/3 cup plain Greek yogurt or mayonnaise
- 4 tbsp sweet chili sauce
- 2 tsp sriracha
- 1 tbsp avocado oil (or your preferred cooking oil)
- 1 lb salmon fillet, cut into bite-sized pieces
- 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 of Asian Cucumber Salad
- 3 cups cooked brown rice (adjust for serving size)
- 1 large head of broccoli, chopped into florets
- 1 large ripe avocado, sliced
Instructions:
- Make the Cucumber Salad:
- Combine all ingredients for the cucumber salad in a small bowl.
- Let it sit for at least 15 minutes (ideally 1 hour if you have the time) to allow the flavors to meld.
- Prepare the Rice:
- Cook the brown rice according to package instructions.
- For two servings, one cup of dry rice usually yields about 3 cups of cooked rice.
- Prepare the Bang Bang Sauce:
- In a small bowl, mix together the Greek yogurt (or mayonnaise), sweet chili sauce, and sriracha.
- Refrigerate until ready to use.
- Cook the Broccoli:
- Steam, sauté, or roast the broccoli to your liking.
- To sauté, heat 1 tsp of avocado oil and ¼ cup of water in a skillet over medium heat.
- Cook the broccoli for about 5-7 minutes, or until tender.
- Prepare the Salmon Bites:
- In a small bowl, combine the coconut aminos, rice vinegar, garlic, sriracha, and sesame oil (if using).
- Stir until well combined.
- If you prefer skinless salmon, remove the skin; otherwise, leave the skin on for added flavor and texture.
- Cut the salmon into bite-sized chunks.
- Cook the Salmon:
- Heat 1 tbsp of avocado oil in a large skillet over medium-high heat.
- Once the oil is hot, add the salmon pieces, skin side down (if applicable).
- Let the salmon cook undisturbed for 2-3 minutes or until golden-brown.
- Flip the salmon and cook for an additional 1-2 minutes.
- Pour the prepared sauce into the skillet; the sauce will bubble up immediately—this is normal.
- If the sauce evaporates too quickly, reduce the heat to medium.
- Continue cooking the salmon, flipping occasionally, for about 4-5 minutes until it's fully cooked and glazed.
- The salmon should reach an internal temperature of 145°F, or its center should be light pink and no longer raw.
- Assemble the Bowls:
- Divide the rice evenly between two bowls.
- Add the cucumber salad, sautéed broccoli, and avocado slices.
- Top each bowl with the crispy salmon bites and drizzle with the bang bang sauce.
- For extra flavor, you can add coconut aminos or teriyaki sauce.
- Optional: Garnish with chopped green onions and sesame seeds.
Notes:
- *Coconut aminos can be replaced with 1/4 cup liquid aminos or low-sodium soy sauce combined with 1 tbsp maple syrup or brown sugar.
- If you prefer saucier bowls, drizzle with additional teriyaki sauce, coconut aminos, or soy sauce.
- Leftovers can be stored in separate airtight containers in the refrigerator for up to 5 days.
Nutrition
Calories: 976kcal | Carbohydrates: 88g | Protein: 61g | Fat: 41g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Cholesterol: 121mg | Sodium: 1881mg | Potassium: 1236mg | Fiber: 13g | Sugar: 18g
- Can I use frozen salmon?
Yes, you can use frozen salmon! Just make sure to thaw it properly before cooking for the best texture. Thaw it in the fridge overnight or quickly in the microwave. Once thawed, cut into bite-sized pieces and follow the recipe as usual.
- How can I make the Bang Bang sauce less spicy?
If you prefer a milder sauce, simply reduce the amount of sriracha. You can also swap it out for a milder hot sauce or even omit it entirely for a creamier, less spicy version.
- Can I use a different type of rice?
Absolutely! While brown rice is great for a heartier base, you can easily swap it for white rice, jasmine rice, or even quinoa if you prefer. Just cook the rice according to package instructions, and you’re good to go!
- What if I don’t have sesame oil?
No worries! If you don’t have sesame oil, you can skip it or use a bit of olive oil for cooking the salmon. Sesame oil adds a unique flavor, but the recipe will still taste fantastic without it.
- How can I store and reheat leftovers?
Store leftovers in an airtight container in the fridge for up to 2 days. To reheat, simply warm the salmon bites in a skillet over low heat or in the microwave. For the best results, add a splash of water or broth to keep everything nice and moist.
