Ingredients
Scale
- Bang Bang Sauce:
- 1/3 cup plain Greek yogurt or mayonnaise
- 4 Tbsp sweet chili sauce
- 2 tsp sriracha
- For the Salmon Bites:
- 1 Tbsp avocado oil for cooking
- 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)
- For the Bowls:
- 1 batch Asian cucumber salad
- 3 cups cooked brown rice
- 1 large head broccoli chopped into florets
- 1 large ripe avocado sliced
Instructions
- In a small bowl, whisk together coconut aminos, rice vinegar, minced garlic, sriracha, and sesame oil until well combined.
- Cut the salmon filet into bite-sized cubes. Remove skin if desired.
- Heat avocado oil in a large skillet over medium-high heat.
- Add salmon pieces and cook undisturbed for 2–3 minutes until golden.
- Flip and cook another 1–2 minutes, then pour in the sauce.
- Continue cooking, flipping occasionally, until fully glazed and cooked through (about 4–5 minutes total).
- Add cooked rice to serving bowls.
- Top with cucumber salad, broccoli, and avocado.
- Divide salmon between bowls.
- Drizzle with bang bang sauce and garnish with green onions and sesame seeds. Serve immediately.
Notes
- Cook salmon to an internal temperature of 145°F.
- Use soy sauce with maple syrup as a substitute for coconut aminos if needed.
- Great for meal prep—store components separately for best texture.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Appetizer, Main Course
- Method: Pan-Seared + Assembly
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 460
- Sugar: 5 g
- Sodium: 720 mg
- Fat: 24 g
- Saturated Fat: 5 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 32 g