Bang Bang Salmon Bowls
Bang Bang Salmon Bowls
Ingredients
For the Salmon
- 1 1/2 pounds salmon, cubed
- 1 tablespoon avocado oil
- 1/4 cup low sodium soy sauce
- 2 teaspoons smoked paprika
- 1/2 teaspoon chili powder
- 1 teaspoon garlic powder
- 1/2 teaspoon kosher salt
For the Bang Bang Sauce
- 1 cup Greek yogurt, full fat recommended
- 1/4 cup sriracha
- 2 tablespoons rice vinegar
- 1/4 cup low sodium soy sauce
- 2 tablespoons honey
- 1 teaspoon fresh grated ginger
- 1/2 teaspoon crushed red pepper flakes
For the Cucumber Salad
- 2 Persian cucumbers
- 1 tablespoon rice vinegar
- 1 tablespoon furikake seasoning
To Serve
- 2 cups cooked jasmine rice
- as needed pickled onions
Instructions
- 1
Preheat your broiler to high. Line a baking sheet with foil or parchment paper.
ā±ļø 2 minā¢š”ļø 500
- 2
Cut the salmon into 1-inch cubes. You may remove the skin if desired, but it is optional.
ā±ļø 3 min
- 3
In a medium bowl, combine the cubed salmon with avocado oil, 1/4 cup low sodium soy sauce, smoked paprika, chili powder, garlic powder, and kosher salt. Toss well to ensure the salmon is evenly coated.
ā±ļø 3 min
- 4
Transfer the seasoned salmon to the prepared baking sheet, spreading it out in a single layer.
ā±ļø 1 min
- 5
Broil the salmon on high for 8 minutes, or until the salmon is cooked through with a slightly crunchy exterior and tender interior. Remove from the oven and set aside.
ā±ļø 8 min
- 6
While the salmon is broiling, cook 2 cups of jasmine rice according to package directions. Set aside.
ā±ļø 10 min
- 7
Prepare the cucumber salad: Thinly slice the Persian cucumbers. In a small bowl, combine the sliced cucumbers with 1 tablespoon rice vinegar and furikake seasoning. Toss to coat.
ā±ļø 4 min
- 8
Prepare the Bang Bang Sauce: In another bowl, whisk together the Greek yogurt, sriracha, 2 tablespoons rice vinegar, 1/4 cup low sodium soy sauce, honey, fresh grated ginger, and crushed red pepper flakes until smooth. Taste and adjust seasonings as needed.
ā±ļø 4 min
- 9
Assemble the bowls: Divide the cooked jasmine rice among 4 serving bowls. Top with the broiled salmon, cucumber salad, and pickled onions.
ā±ļø 2 min
- 10
Generously drizzle the Bang Bang sauce over each bowl. Serve immediately and enjoy!
ā±ļø 1 min
Kitchen Tools
Bang Bang Salmon Bowls
For the Salmon
- 1 1/2 pounds salmon, cubed
- 1 tablespoon avocado oil
- 1/4 cup low sodium soy sauce
- 2 teaspoons smoked paprika
- 1/2 teaspoon chili powder
- 1 teaspoon garlic powder
- 1/2 teaspoon kosher salt
For the Bang Bang Sauce
- 1 cup Greek yogurt, full fat recommended
- 1/4 cup sriracha
- 2 tablespoons rice vinegar
- 1/4 cup low sodium soy sauce
- 2 tablespoons honey
- 1 teaspoon fresh grated ginger
- 1/2 teaspoon crushed red pepper flakes
For the Cucumber Salad
- 2 Persian cucumbers
- 1 tablespoon rice vinegar
- 1 tablespoon furikake seasoning
To Serve
- 2 cups cooked jasmine rice
- as needed pickled onions
Instructions
- 1
Preheat your broiler to high. Line a baking sheet with foil or parchment paper.
ā±ļø 2 minā¢š”ļø 500 - 2
Cut the salmon into 1-inch cubes. You may remove the skin if desired, but it is optional.
ā±ļø 3 min - 3
In a medium bowl, combine the cubed salmon with avocado oil, 1/4 cup low sodium soy sauce, smoked paprika, chili powder, garlic powder, and kosher salt. Toss well to ensure the salmon is evenly coated.
ā±ļø 3 min - 4
Transfer the seasoned salmon to the prepared baking sheet, spreading it out in a single layer.
ā±ļø 1 min - 5
Broil the salmon on high for 8 minutes, or until the salmon is cooked through with a slightly crunchy exterior and tender interior. Remove from the oven and set aside.
ā±ļø 8 min - 6
While the salmon is broiling, cook 2 cups of jasmine rice according to package directions. Set aside.
ā±ļø 10 min - 7
Prepare the cucumber salad: Thinly slice the Persian cucumbers. In a small bowl, combine the sliced cucumbers with 1 tablespoon rice vinegar and furikake seasoning. Toss to coat.
ā±ļø 4 min - 8
Prepare the Bang Bang Sauce: In another bowl, whisk together the Greek yogurt, sriracha, 2 tablespoons rice vinegar, 1/4 cup low sodium soy sauce, honey, fresh grated ginger, and crushed red pepper flakes until smooth. Taste and adjust seasonings as needed.
ā±ļø 4 min - 9
Assemble the bowls: Divide the cooked jasmine rice among 4 serving bowls. Top with the broiled salmon, cucumber salad, and pickled onions.
ā±ļø 2 min - 10
Generously drizzle the Bang Bang sauce over each bowl. Serve immediately and enjoy!
ā±ļø 1 min