why make this recipe
Bang Bang Salmon Bowls are a delightful meal that brings together fresh ingredients and bold flavors. This dish is perfect for busy nights when you want something nutritious and satisfying. The combination of flaky salmon, crunchy vegetables, and a creamy spicy sauce makes each bite a wonderful experience. Plus, it’s quick to prepare, making it great for family dinners or meal prep for the week.
how to make Bang Bang Salmon Bowls
Ingredients:
- 2 pounds salmon, cut into chunks
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- kosher salt and pepper
- 1 tablespoon olive oil
- 4 green onions, thinly sliced
- 1 cup sliced cucumbers, for serving
- 1 large carrot, finely grated, for serving
- jasmine rice, for serving
- 1/2 cup mayonnaise
- 1/3 cup sweet Thai chili sauce
- 2 teaspoons sriracha
- 1 teaspoon honey
- 1 teaspoon rice vinegar
Directions:
- Cut the salmon into 1-inch chunks. Season all over with salt, pepper, smoked paprika, and garlic powder.
- Heat olive oil in a large cast iron skillet over medium heat. Add the salmon pieces in a single layer.
- Cook for 2 to 3 minutes until deeply golden brown, then flip and cook until golden on the other side.
- Transfer the salmon to a plate and repeat with any remaining pieces if necessary.
- Cover the salmon with sliced green onions.
- To assemble the bowls, spoon jasmine rice on the bottom, then top with cucumbers and grated carrots. Add the golden salmon and drizzle with the sauce.
- To make the sauce, whisk together mayonnaise, sweet Thai chili sauce, sriracha, honey, and rice vinegar until smooth.
how to serve Bang Bang Salmon Bowls
Serve the Bang Bang Salmon Bowls warm. Each bowl should have a generous portion of salmon, rice, cucumbers, and carrots. Drizzle the creamy sauce over the top for added flavor. These bowls are colorful and visually appealing, making them perfect for family meals or special occasions.
how to store Bang Bang Salmon Bowls
Store any leftovers in airtight containers in the refrigerator. The salmon and veggies will stay fresh for up to 3 days. When you’re ready to enjoy them again, simply reheat the salmon in a skillet over low heat until warmed through. Be sure to store the sauce separately to keep it creamy.
tips to make Bang Bang Salmon Bowls
- Choose fresh salmon for the best flavor. Look for bright, firm fillets.
- Make the sauce ahead of time and store it in the fridge. It keeps well for several days.
- Feel free to customize the vegetables based on what you have. Bell peppers or avocado would also work well.
- For added crunch, consider sprinkling sesame seeds on top before serving.
variation
To make a lighter version of Bang Bang Salmon Bowls, you can use baked or grilled salmon instead of pan-frying. Additionally, replace mayonnaise with Greek yogurt for a healthier sauce.
FAQs
Can I use frozen salmon for this recipe?
Yes, you can use frozen salmon. Just make sure to thaw it completely before cooking.
What can I substitute for jasmine rice?
You can use any rice you prefer, such as brown rice or basmati rice. Quinoa also works as a great alternative.
How spicy is the Bang Bang sauce?
The spice level can be adjusted. If you find the sriracha too hot, you can reduce the amount or leave it out entirely. The sweet Thai chili sauce adds sweetness that balances the heat.
Bang Bang Salmon Bowls
Ingredients
Method
- Cut the salmon into 1-inch chunks. Season all over with salt, pepper, smoked paprika, and garlic powder.
- Heat olive oil in a large cast iron skillet over medium heat. Add the salmon pieces in a single layer.
- Cook for 2 to 3 minutes until deeply golden brown, then flip and cook until golden on the other side.
- Transfer the salmon to a plate and repeat with any remaining pieces if necessary.
- Cover the salmon with sliced green onions.
- Spoon jasmine rice on the bottom, then top with cucumbers and grated carrots.
- Add the golden salmon and drizzle with the sauce.
- Whisk together mayonnaise, sweet Thai chili sauce, sriracha, honey, and rice vinegar until smooth.