Description

Crispy Bang Bang Salmon Bites Bowls are a delicious and nutritious meal featuring bite-sized salmon chunks glazed with a spicy-sweet bang bang sauce, served over brown rice with fresh Asian cucumber salad, sautéed broccoli, and creamy avocado. This recipe combines vibrant flavors and textures for a satisfying gluten-free, low-fat dish perfect for lunch or dinner.

Ingredients

Bang Bang Sauce

1/3 cup plain Greek yogurt (or mayonnaise)
4 Tbsp sweet chili sauce
2 tsp sriracha

Salmon & Glaze

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)

Additional Ingredients

1 Batch Asian Cucumber Salad (prepared separately)
3 cups cooked brown rice
1 large head broccoli (chopped into florets)
1 large ripe avocado (sliced)

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Instructions

Prepare the Cucumber Salad: Combine all salad ingredients in a small bowl and let it sit for at least 15 minutes, preferably an hour, to develop flavors.
Cook the Brown Rice: Follow package directions to cook brown rice; for two servings, use about 1 cup dry rice to yield approximately 3 cups cooked.
Make Bang Bang Sauce: In a small bowl, mix Greek yogurt, sweet chili sauce, and sriracha until smooth. Refrigerate until serving.
Cook the Broccoli: Sauté the chopped broccoli in 1 teaspoon avocado oil with 1/4 cup water in a nonstick skillet until tender-crisp.
Prepare the Salmon Sauce: In a small bowl, whisk together coconut aminos, rice vinegar, minced garlic, sriracha (if using), and toasted sesame oil until well combined.
Cut the Salmon: Cut the salmon filet into bite-sized cubes, leaving the skin on or removing it based on preference.
Heat the Oil: Heat 1 tablespoon of avocado oil in a large skillet over medium-high heat until hot and shimmering.
Cook the Salmon: Place salmon chunks skin side down if applicable, cooking undisturbed for 2-3 minutes until skin is golden and crispy. Flip salmon pieces and cook 1-2 minutes more.
Glaze the Salmon: Pour salmon sauce into the skillet. It will boil immediately; reduce heat if boiling too vigorously. Continue cooking and turning salmon for 4-5 minutes until fully cooked and glazed.
Check Doneness: Ensure salmon reaches an internal temperature of 145°F or that the center is light pink without raw areas.
Assemble Bowls: Divide cooked brown rice into bowls, layer with cucumber salad, sautéed broccoli, and avocado slices.
Add Salmon & Sauce: Distribute the glazed salmon bites evenly on top of bowls, then drizzle with prepared bang bang sauce. Optionally, add extra coconut aminos, green onions, or sesame seeds for garnish and extra flavor.
Serve & Enjoy: Enjoy this vibrant, flavorful, and wholesome meal fresh!

Notes

You can substitute mayonnaise for Greek yogurt in the bang bang sauce for a richer flavor.
Adjust the sriracha amount based on your preferred spice level.
Cooking times for salmon may vary depending on chunk size and stove heat; use a thermometer to confirm doneness.
Brown rice can be swapped for white rice or quinoa to suit your preference.
For a completely gluten-free meal, ensure the sweet chili sauce and coconut aminos brands used are certified gluten-free.
Salmon skin is edible and crisps nicely when cooked, but remove if preferred.
Store leftover components separately in airtight containers and consume within 2 days.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Main Dish
Method: Sautéing, Glazing, Steaming
Cuisine: Asian-Inspired

Nutrition

Serving Size: 1 bowl (about half the recipe)
Calories: 520 kcal
Sugar: 8 g
Sodium: 620 mg
Fat: 22 g
Saturated Fat: 3 g
Unsaturated Fat: 17 g
Trans Fat: 0 g
Carbohydrates: 42 g
Fiber: 6 g
Protein: 38 g
Cholesterol: 90 mg