Bang Bang Salmon Bowls (Printable Version)
Roasted salmon over jasmine rice with cabbage, avocado, scallions and a creamy, spicy Bang Bang sauce.
# What You'll Need:
→ Salmon
01 - 4 skinless salmon fillets (approximately 5.3 ounces each)
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon salt
04 - 1/4 teaspoon ground black pepper
05 - 1/2 teaspoon smoked paprika
→ Bang Bang Sauce
06 - 1/3 cup mayonnaise
07 - 2 tablespoons sweet chili sauce
08 - 1 tablespoon sriracha sauce
09 - 1 teaspoon honey
10 - 1 teaspoon freshly squeezed lime juice
→ Bowls
11 - 2 cups cooked jasmine or sushi rice
12 - 1 cup shredded red cabbage
13 - 1 cup shredded carrots
14 - 1 ripe avocado, sliced
15 - 2 to 3 scallions, sliced
16 - 2 tablespoons sesame seeds
17 - Fresh cilantro leaves, for garnish
18 - Lime wedges, for serving
# How To Make It:
01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper to prevent sticking.
02 - Pat the salmon fillets dry with paper towels. Coat each fillet evenly with olive oil. Sprinkle with salt, black pepper, and smoked paprika.
03 - Arrange the seasoned salmon fillets on the prepared baking sheet. Roast in the oven for 12 to 15 minutes, or until opaque throughout and flaking easily with a fork.
04 - In a small mixing bowl, thoroughly combine mayonnaise, sweet chili sauce, sriracha, honey, and lime juice until smooth.
05 - Divide the warm cooked rice evenly among four serving bowls. Arrange the shredded red cabbage, shredded carrots, avocado slices, and scallions around the rice.
06 - Place a roasted salmon fillet on top of each bowl. Drizzle generously with Bang Bang sauce.
07 - Sprinkle each bowl with sesame seeds and fresh cilantro leaves. Serve immediately with lime wedges on the side.
# Expert Advice:
01 -
- This bowl is a colorful patchwork of textures that secretly feels like comfort food with a kick.
- The bang bang sauce pulls the whole thing together with just the right level of creamy spiciness you’ll crave again and again.
02 -
- If you rush the sauce and don’t whisk until truly smooth, pockets of spice or mayo will sneak in and dull the flavor.
- Letting the salmon rest off heat for just a couple of minutes makes it easier to flake onto your bowl without breaking apart messily.
03 -
- Drying your salmon well before seasoning ensures the spices stick and the fillet roasts to golden instead of steaming.
- Whisking the sauce for longer than you think makes sure every component shines through in each bite.