Description
These Bang Bang Salmon Bowls deliver that perfect sweet-spicy kick with tender salmon – better than takeout and ready in just 30 minutes!
Ingredients
Scale
- 1½ pounds (680g) fresh salmon fillets, skin removed and cut into 4 portions
- 2 tablespoons (30ml) olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 teaspoon paprika
- ½ cup (120ml) mayonnaise
- 3 tablespoons (45ml) sweet chili sauce
- 2 tablespoons (30ml) sriracha
- 1 tablespoon (15ml) honey
- 1 tablespoon (15ml) lime juice
- 1 teaspoon sesame oil
- 2 cups (370g) cooked jasmine rice or brown rice
- 2 cups (134g) shredded cabbage or coleslaw mix
- 1 large avocado, sliced
- 1 cup (149g) cucumber, diced
- ¼ cup (24g) green onions, thinly sliced
- 2 tablespoons toasted sesame seeds
- Lime wedges, for serving
Instructions
- Make the bang bang sauce: In a medium bowl, combine mayonnaise, sweet chili sauce, sriracha, honey, lime juice, and sesame oil. Whisk until smooth and refrigerate while preparing other ingredients.
- Cook rice according to package instructions. Once done, let it sit covered for 10 minutes, then fluff with a fork.
- Pat salmon fillets dry with paper towels. Season with salt, pepper, and paprika.
- Heat olive oil in a large non-stick skillet over medium-high heat. Add salmon and cook for 3-4 minutes per side until golden and internal temperature reaches 125°F. Remove and let rest.
- Prepare vegetables: slice avocado, dice cucumber, and slice green onions.
- Assemble bowls: Divide rice among four serving bowls. Arrange cabbage, cucumber, and avocado around the rice.
- Place salmon on top of rice. Drizzle generously with bang bang sauce.
- Sprinkle with green onions and toasted sesame seeds. Serve with lime wedges on the side.