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Bang Bang Salmon

Bang Bang Salmon

Delicious Bang Bang Salmon with a creamy sauce and a refreshing cucumber and avocado salad.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Asian
Servings 4 servings
Calories 440 kcal

Equipment

  • Air Fryer
  • Non-stick frying pan
  • oven
  • medium-sized bowl

Ingredients
  

Bang Bang Sauce

  • 1 cup whole-egg mayonnaise
  • ¼ cup sweet chilli sauce
  • 1 tablespoon sriracha or hot chilli sauce optional
  • 1 tablespoon honey
  • 1 tablespoon lime juice

Salmon

  • 4 fillets salmon cut into 3 cm cubes
  • 1 teaspoon sweet paprika
  • 1 teaspoon onion powder
  • ¼ teaspoon cracked black pepper
  • 1 tablespoon soy sauce or tamari
  • 2 tablespoon extra-virgin olive oil

Cucumber and Avocado Salad

  • 2 Lebanese cucumbers sliced
  • 1 avocado diced
  • 1 spring onion finely chopped plus extra to serve
  • ½ bunch coriander (cilantro) finely chopped
  • 1 cup edamame beans thawed and drained
  • 3 tablespoon extra-virgin olive oil or avocado oil
  • 1 tablespoon all-purpose soy sauce or tamari
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon sesame oil optional
  • 1 teaspoon freshly grated ginger optional

Serving Suggestions

  • steamed jasmine rice
  • lime wedges optional

Instructions
 

Sauce and Salmon

  • Make the sauce – In a small bowl, whisk together all the ingredients for the bang bang sauce. Set aside.
  • Marinate the salmon – In a large bowl, combine the salmon cubes with the paprika, onion powder, black pepper, soy sauce and olive oil. Toss well to coat. Spoon ¼ cup of the bang bang sauce into the bowl and gently toss again to lightly coat the salmon pieces. Set the remaining sauce aside for serving.
  • Cook the salmon using one of the following methods: Air fryer: Preheat the air fryer to 200°C (400°F). Arrange the salmon cubes in a single layer in the basket. Air fry for 8–10 minutes, turning halfway through cooking, until golden and cooked through. Pan-fry: Heat a non-stick frying pan over medium–high heat. Add the salmon cubes and cook for 6–8 minutes, turning every couple of minutes to brown each side, until golden and just cooked through. Oven-bake: Preheat the oven to 220°C (425°F). Line a baking tray with baking paper. Arrange the salmon cubes in a single layer. Bake for 12–15 minutes, turning halfway through cooking time, or until cooked through and slightly golden on the edges.

Salad and Serving

  • Make the salad – Combine the ingredients in a medium-sized bowl, tossing to coat everything in the dressing. Set aside in the fridge until ready to serve.
  • Serve – Divide the rice among four bowls, then top with the cooked salmon. Drizzle the reserved bang bang sauce over the cooked salmon or serve it on the side for dipping. Serve the cucumber and avocado salad on the side with a sprinkle of extra spring onion and lime wedges, if using.

Notes

For a spicier dish, feel free to increase the amount of sriracha or add red pepper flakes.

Nutrition

Serving: 1servingCalories: 440kcalCarbohydrates: 15gProtein: 30gFat: 30gSaturated Fat: 6gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gCholesterol: 80mgSodium: 600mgPotassium: 600mgFiber: 5gSugar: 6gVitamin A: 500IUVitamin C: 15mgCalcium: 100mgIron: 2mg
Keyword Bang Bang Salmon, Healthy Recipe, quick dinner, salmon recipe, Seafood
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