Description
This Bang Bang Salmon Bowls recipe features tender, crispy salmon cubes coated in a spicy-sweet Bang Bang sauce, served over creamy coconut milk-infused basmati rice with fresh vegetables like shredded carrots, edamame, avocado, and cucumber. The combination of flavors and textures creates a vibrant, satisfying bowl perfect for a flavorful weeknight dinner.
Ingredients
Scale
Coconut Milk Rice
- 1 15-ounce can full-fat coconut milk
- 1 cup basmati rice (rinsed and drained)
- ½ teaspoon salt
Marinated 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)
Bowl Toppings
- 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
- Make the Rice: Shake the can of coconut milk well, then pour it into a medium pot and bring to a boil over high heat. Add the rinsed basmati rice and ½ teaspoon salt, stir, then reduce the heat to medium-low. Cover and cook for 18-20 minutes until the rice is tender. Fluff with a fork and set aside.
- Marinate the Salmon: In a large bowl, whisk together 2 tablespoons avocado oil, 2 tablespoons soy sauce, 1 tablespoon lime juice, minced garlic, ginger, and ¼ teaspoon salt. Add the salmon cubes and toss to coat evenly. Let marinate for at least 15 minutes and no longer than 30 minutes to absorb the flavors.
- Toss with Cornstarch: Remove the salmon from the marinade letting excess drip off. Place half of the salmon in a large bowl and sprinkle with half the cornstarch, then add the remaining salmon and cornstarch. Toss gently until all pieces are evenly coated. If the cornstarch mixture looks clumpy, add small amounts of marinade (1 teaspoon at a time) until the coating is smooth and glossy.
- Cook the Salmon: Heat the remaining 1 tablespoon avocado oil in a large skillet over medium heat. Add the salmon in a single layer and cook for 6-8 minutes, turning every 1-2 minutes until all sides are golden and crispy. Transfer cooked salmon to a paper towel-lined plate to drain excess oil, then place back into a large bowl.
- Make the Bang Bang Sauce: In a small bowl, whisk together mayonnaise, sweet chili sauce, sriracha, soy sauce, and lime juice. Add half of this sauce to the cooked salmon and toss until each piece is evenly coated. Reserve the remaining sauce for drizzling.
- Assemble the Bowls: Divide the coconut milk rice evenly among 4 bowls. Top each bowl with a quarter of the Bang Bang salmon, then add shredded carrots, shelled edamame, sliced avocado, and cucumber. Drizzle with the remaining Bang Bang sauce. Garnish with chopped fresh cilantro and green onions if desired. Serve immediately.
Notes
- Be careful not to over-marinate the salmon as the acid in lime juice can begin to ‘cook’ the fish.
- If cornstarch forms clumps when coating salmon, add a bit of marinade gradually to smooth it out.
- For a spicier kick, increase the amount of sriracha in the sauce.
- You can substitute salmon with firm white fish or tofu for variation.
- Use gluten-free tamari for a gluten-free option.
