Bang Bang Salmon Bowls
Rice is topped with chunks of baked salmon, a cucumber edamame salsa, and the most delicious homemade bang bang sauce.
Servings: 4 servings
Ingredients
Bang Bang Sauce
- 1/3 cup plain Greek yogurt, any fat content
- 2 tablespoons mayonnaise
- 3 tablespoons sweet chili sauce
- 1 teaspoon sriracha
- Pinch of salt
Salmon
- 1 pound salmon fillets, skin removed and cut into 1 inch cubes
- 2 tablespoons low sodium tamari or soy sauce
- 1 tablespoon sweet chili sauce
- 1 tablespoon rice vinegar
- 1/2 teaspoon garlic powder
Cucumber Salsa
- 2 cups diced Persian or English cucumbers
- 1/2 cup shelled edamame
- 2 green onions, thinly sliced
- 2 tablespoons chopped cilantro
- 2 teaspoons sesame seeds
- Juice of a lime
- Salt to taste
Other Ingredients
- 2 cups cooked rice
- 1 avocado peeled and sliced
Instructions
- Cook the rice.
- In a small bowl, whisk together all of the ingredients for the bang bang sauce. Taste for seasoning then refrigerate until ready to serve.
- Preheat oven to 450° F. Line a baking sheet with parchment paper and set aside.
- In a mixing bowl combine ingredients for the salmon marinade. Add in the cubes of salmon and toss them until they're coated. Dump the salmon out onto the baking sheet and spread it into an single layer. Bake for 7-10 minutes or until it's opaque.
- While the salmon bakes, add all of the ingredients for the cucumber salsa to a mixing bowl. Stir together and taste for seasoning.
- To assemble, add a 1/2 cup of rice to a bowl. Top with some of the salmon, cucumber salsa, and a few slices of avocado. Drizzle with the bang bang sauce and garnish with sesame seeds and cilantro.
Nutrition
Calories: 457kcal | Carbohydrates: 43g | Protein: 31g | Fat: 18g | Saturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 64mg | Sodium: 605mg | Fiber: 7g | Sugar: 11g