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Bang Bang Salmon Bowls Recipe

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4.3 from 84 reviews

Bang Bang Salmon Bowls feature crispy, flavorful salmon cubes coated in a spicy, creamy Bang Bang sauce served over fragrant coconut milk basmati rice with fresh veggies like shredded carrots, edamame, avocado, and cucumber for a vibrant, satisfying meal that’s perfect for lunch or dinner.

Ingredients

Coconut Milk Rice

  • 1 (15-ounce) can full-fat coconut milk
  • 1 cup basmati rice, rinsed and drained
  • ½ teaspoon salt

Crispy Salmon

  • 3 tablespoons avocado oil, divided
  • 2 tablespoons soy sauce or tamari
  • 1 tablespoon lime juice (from 1 lime)
  • 2 garlic cloves, finely minced
  • 1 teaspoon finely minced fresh ginger
  • ¼ teaspoon salt
  • 1 pound salmon, skin removed, cut into 1-inch cubes
  • ¼ cup cornstarch

Bang Bang Sauce

  • ½ cup mayonnaise
  • ¼ cup Frank’s RedHot Sweet Chili Sauce
  • 2-3 teaspoons sriracha
  • 2 teaspoons soy sauce or tamari
  • 2 teaspoons lime juice (from ½ lime)

Bowls

  • 1 cup shredded carrots
  • 1 cup shelled edamame
  • 1 large avocado, peeled, pitted, sliced
  • 1 cup sliced cucumber
  • Finely chopped fresh cilantro (optional)
  • Chopped green onions (green parts only, optional)

Instructions

  1. Prepare Coconut Milk Rice: Shake the can of coconut milk well to mix thoroughly. Pour the coconut milk into a medium pot and bring to a boil over high heat. Add rinsed basmati rice and salt, stir, then reduce heat to medium-low. Cover tightly and cook for 18-20 minutes, or until the rice is tender and liquid is absorbed. Fluff rice with a fork and set aside.
  2. Marinate Salmon: In a large bowl, whisk together 2 tablespoons avocado oil, soy sauce, lime juice, minced garlic, minced ginger, and salt. Add the cubed salmon and toss to coat evenly. Allow to marinate for at least 15 minutes, but no longer than 30 minutes for best texture and flavor.
  3. Coat Salmon with Cornstarch: Remove salmon from marinade, letting excess drip off. Place half of the salmon in a large bowl, sprinkle with half the cornstarch, then add remaining salmon and remaining cornstarch. Toss gently yet thoroughly to evenly coat all pieces. If coating appears clumpy, add a teaspoon of marinade at a time and toss until the coating is smooth and glossy.
  4. Cook Salmon: Heat the remaining 1 tablespoon avocado oil in a large skillet over medium heat. Add salmon pieces in a single layer, making sure not to overcrowd. Cook for 6-8 minutes, turning every 1-2 minutes, until pieces are golden, crispy on all sides, and cooked through. Transfer cooked salmon to a paper towel-lined plate to drain excess oil.
  5. Make Bang Bang Sauce: In a small bowl, whisk together mayonnaise, Frank’s RedHot Sweet Chili Sauce, sriracha (adjust amount to heat preference), soy sauce, and lime juice until smooth and well combined.
  6. Toss Salmon in Sauce: Add half of the prepared Bang Bang sauce to the cooked salmon and gently toss until all pieces are evenly coated. Reserve the remaining sauce for drizzling at serving.
  7. Assemble Bowls: Divide the coconut milk rice evenly among four bowls. Top each with a quarter of the sauced salmon, shredded carrots, shelled edamame, sliced avocado, and sliced cucumber. Drizzle with the reserved Bang Bang sauce. Garnish with finely chopped fresh cilantro and green onion greens if desired. Serve immediately for best flavor and texture.

Notes

  • Crispy Salmon Tip: Ensure salmon cubes are evenly coated with cornstarch and cooked in a single layer to maximize crispiness. Cutting salmon into 1-inch cubes helps prevent pieces from falling apart during cooking.
  • Spice Level: Adjust sriracha in the Bang Bang sauce according to your preferred heat level — use 2 teaspoons for mild heat, or 3 teaspoons for more kick.
  • Air Fryer Option: To cook salmon in an air fryer, preheat to 380°F for at least 3 minutes. Place half of the salmon cubes in a single layer and cook for 7-8 minutes, flipping halfway through, until golden, crispy, and flaky.
  • Storage: Store leftover salmon, rice, and toppings separately in airtight containers in the refrigerator for up to 2 days. Reheat salmon in a skillet over medium heat to preserve crispiness instead of microwaving.

Find it online: https://flavorspath.com/bang-bang-salmon-bowls-recipe/