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Bang Bang Salmon

Bang Bang Salmon

A delicious Bang Bang Salmon recipe with succulent salmon cubes tossed in a zesty sauce, served with a refreshing cucumber and avocado salad.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Asian
Servings 4 servings
Calories 400 kcal

Equipment

  • Large Wooden Spoon
  • Tongs

Ingredients
  

BANG BANG SAUCE

  • 1 cup whole-egg mayonnaise
  • ¼ cup sweet chilli sauce
  • 1 tablespoon sriracha or hot chilli sauce optional
  • 1 tablespoon honey
  • 1 tablespoon lime juice

SALMON

  • 4 fillets salmon cut into 3 cm (1¼ inch) cubes
  • 1 teaspoon sweet paprika
  • 1 teaspoon onion powder
  • ¼ teaspoon freshly cracked black pepper
  • 1 tablespoon soy sauce or tamari
  • 2 tablespoon extra-virgin olive oil

CUCUMBER AND AVOCADO SALAD

  • 2 pieces Lebanese (short) cucumbers sliced
  • 1 piece avocado diced
  • 1 piece spring onion (scallion) finely chopped, plus extra to serve
  • ½ bunch coriander (cilantro) finely chopped
  • 1 cup edamame beans thawed and drained
  • 3 tablespoon extra-virgin olive oil or avocado oil
  • 1 tablespoon all-purpose soy sauce or tamari
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon sesame oil optional
  • 1 teaspoon freshly grated ginger optional

TO SERVE

  • 1 cup Steamed jasmine rice
  • Lime wedges optional

Instructions
 

Preparation

  • Make the sauce – In a small bowl, whisk together all the ingredients for the bang bang sauce. Set aside.
  • Marinate the salmon – In a large bowl, combine the salmon cubes with the paprika, onion powder, black pepper, soy sauce and olive oil. Toss well to coat. Spoon ¼ cup (60 ml) of the bang bang sauce into the bowl and gently toss again to lightly coat the salmon pieces. Set the remaining sauce aside for serving.
  • Cook the salmon using one of the following methods – Air fryer (recommended): Preheat the air fryer to 200°C (400°F). Arrange the salmon cubes in a single layer in the basket. Air fry for 8–10 minutes, turning halfway through cooking, until golden and cooked through.
  • Cook the salmon using one of the following methods – Pan-fry: Heat a non-stick frying pan over medium–high heat. Add the salmon cubes and cook for 6–8 minutes, turning every couple of minutes to brown each side, until golden and just cooked through.
  • Cook the salmon using one of the following methods – Oven-bake: Preheat the oven to 220°C (425°F) (200°C/400°F fan-forced). Line a baking tray with baking paper. Arrange the salmon cubes in a single layer. Bake for 12–15 minutes, turning halfway through cooking time, or until cooked through and slightly golden on the edges.
  • Make the salad – Combine the ingredients in a medium-sized bowl, tossing to coat everything in the dressing. Set aside in the fridge until ready to serve.
  • Serve – Divide the rice among four bowls, then top with the cooked salmon. Drizzle the reserved bang bang sauce over the cooked salmon or serve it on the side for dipping.

Notes

Edamame beans can be found in the freezer section of the supermarket. This recipe allows for make-ahead options for both the bang bang sauce and cucumber and avocado salad. Store leftovers in airtight containers for up to 2 days.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 30gProtein: 25gFat: 20gSaturated Fat: 4gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 70mgSodium: 800mgPotassium: 600mgFiber: 5gSugar: 8gVitamin A: 300IUVitamin C: 10mgCalcium: 50mgIron: 2mg
Keyword Bang Bang Salmon, easy recipes, healthy salmon, Quick Dinner, salmon recipe
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