Description
Delicious and vibrant Bang Bang Salmon and Coconut Rice Bowls featuring tender, spiced salmon coated in a tangy, creamy bang bang sauce served over fragrant coconut jasmine rice and a refreshing cucumber avocado salad. Perfect for a flavorful and healthy weeknight dinner.
Ingredients
Units
Scale
Salmon
- 1 1/2 pounds salmon, skin removed & cubed
- 1 tablespoon olive oil
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Bang Bang Sauce
- 1/3 cup mayo or Greek yogurt
- 3-4 tablespoons sweet chili sauce
- 1 tablespoon sriracha
- 1 tablespoon lime juice
Coconut Rice
- 1 cup water
- 1 cup full fat coconut milk (canned)
- 1 cup jasmine rice
- 1 teaspoon white sugar
- 1/2 teaspoon salt
Cucumber Salad
- 2 mini cucumbers
- 1 avocado
- 1 tablespoon lime juice
- 3 tablespoons chopped cilantro
- 1/4 teaspoon salt
Instructions
- Preheat & Prepare Rice: If baking, preheat the oven to 400°F. Add the jasmine rice, full fat coconut milk, and water to a pot on the stove and bring to a low boil. Cover, reduce heat to low, and simmer until the liquid is absorbed and the rice is tender, about 15 minutes. Stir in the salt and sugar to finish the coconut rice.
- Make Bang Bang Sauce: While the rice cooks, whisk together mayo or Greek yogurt, sweet chili sauce, sriracha, and lime juice in a small bowl until smooth and well combined.
- Season Salmon: In a bowl, toss the cubed salmon with olive oil, then sprinkle paprika, onion powder, garlic powder, salt, and pepper evenly over the pieces, coating all sides well.
- Coat Salmon with Sauce: Add about one-third of the bang bang sauce to the salmon and toss gently to coat, allowing the flavors to infuse before cooking.
- Cook Salmon: Air fry the salmon at 380°F for 8–12 minutes or until cooked through and flaky. If you do not have an air fryer, bake the salmon at 400°F for 12–15 minutes on a parchment-lined baking sheet until cooked to your liking.
- Prepare Cucumber Salad: While the salmon cooks, combine diced mini cucumbers, cubed avocado, lime juice, chopped cilantro, and salt in a bowl. Toss gently to combine for a fresh and tangy salad.
- Toss Cooked Salmon with Remaining Sauce: Once the salmon is done cooking, toss it with the remaining bang bang sauce or as much as you prefer for extra flavor and creaminess.
- Assemble Bowls: Plate the coconut rice as the base, top with the sauced salmon, and add a generous portion of cucumber salad. Garnish with additional chopped fresh cilantro and red pepper flakes if desired. Serve immediately and enjoy your vibrant and flavorful bowl!
Notes
- If using Greek yogurt for the bang bang sauce, ensure it is plain and unsweetened for the best flavor balance.
- Salmon can be cooked using either air frying or baking methods depending on your equipment availability.
- Adjust the amount of sriracha in the bang bang sauce to control spiciness to your preference.
- Use fresh coriander/cilantro for garnish to add a zesty fresh note to the dish.
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 6g
- Sodium: 530mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 75mg
