Description
Delicious crispy salmon bites served over brown rice, complemented by a sweet and spicy bang bang sauce and fresh vegetables.
Ingredients
- 1/3 cup plain Greek yogurt (or mayonnaise)
- 4 Tbsp sweet chili sauce
- 2 tsp sriracha
- 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)
- 1 Batch Asian Cucumber Salad
- 3 cups cooked brown rice
- 1 large head broccoli (chopped into florets)
- 1 large ripe avocado (sliced)
Instructions
- Prepare the Asian cucumber salad. In a small bowl, combine cucumber salad ingredients and let them sit for at least 15 minutes.
- Cook the brown rice according to package instructions.
- While the brown rice cooks, prepare the bang bang sauce by mixing Greek yogurt or mayonnaise, sweet chili sauce, and sriracha in a bowl. Refrigerate until ready.
- Steam, sauté, or roast the broccoli as preferred, sautéing in about 1 tsp of avocado oil and ¼ cup of water in a non-stick skillet until bright green and tender.
- Heat a nonstick skillet over medium heat and add avocado oil. Carefully place the salmon chunks in the skillet and cook for 3–4 minutes on each side until golden brown and crispy.
- In a bowl, combine cook rice, sautéed broccoli, and salmon bites. Drizzle with the bang bang sauce, then top with sliced avocado and cucumber salad.
Notes
For optimal crispiness, ensure the salmon chunks are evenly sized and avoid overcrowding the pan.
