Ingredients

• 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:

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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