Crispy Bang Bang Salmon Bites Bowls: A Cozy Meal to Savor
As the seasons change and the air turns crisp, I find myself yearning for comforting, wholesome meals that warm both the heart and the soul. One of my favorite cozy weeknight dinners is this delightful recipe for Crispy Bang Bang Salmon Bites Bowls. With every bite of tender, golden salmon encased in a crispy coating, paired with a zesty bang bang sauce and the freshness of a vibrant cucumber salad, it’s a dish that takes me back to those joyful summer evenings spent around the dinner table, sharing stories and laughter with loved ones. This is one you’ll definitely want to pin for later!
Why You’ll Love This Recipe
- Perfect for an easy weeknight dinner that comes together quickly.
- Full of vibrant flavors with a delightful crispy texture that demands another bite.
- Packed with wholesome ingredients like fresh salmon and nutrient-rich veggies.
- The customizable Asian cucumber salad adds a refreshing twist that your family will adore.
- Family-friendly and kid-approved—everyone will want to dig into these scrumptious bowls!
What You’ll Need
Gather These Simple Ingredients:
- 1/3 cup plain Greek yogurt (or mayonnaise)
- 4 Tbsp sweet chili sauce
- 2 tsp sriracha
- 1 Tbsp avocado oil (for cooking)
- 1 lb salmon filet (chopped into bite-sized chunks)
- 1/2 cup coconut aminos (*)
- 1 Tbsp rice vinegar
- 2 large cloves garlic (minced)
- 1 tsp sriracha (optional)
- 2 tsp toasted sesame oil (optional)
- 1 Batch Asian Cucumber Salad
- 3 cups cooked brown rice
- 1 large head broccoli (chopped into florets)
- 1 large ripe avocado (sliced)
Let’s Make It Together
Prepare the cucumber salad by adding all of the ingredients to a small bowl. Allow it to marinate for at least 15 minutes, or ideally for one hour if you have the time. This extra time lets the flavors meld beautifully.
Cook the rice according to the package instructions. Gauge the amount of rice you make based on how many people you’re serving. For two people, I usually measure out one cup of dry rice, which will cook to about 3 cups of fluffy brown rice.
While the rice is cooking, prepare the bang bang sauce. In a small bowl, stir together the Greek yogurt or mayonnaise, sweet chili sauce, and sriracha until everything is well-combined. Refrigerate the sauce until you’re ready to use it.
Steam, sauté, or roast the broccoli according to your preference. I love to sauté the broccoli in about 1 teaspoon of avocado oil and ¼ cup of water in a nonstick skillet until they are brightly colored and tender but still crisp.
In the same skillet, heat 1 tablespoon of avocado oil over medium heat. Add the bite-sized salmon chunks carefully and cook until golden brown and crispy on all sides, about 5-7 minutes, depending on your stove.
Drizzle the salmon with coconut aminos and rice vinegar, adding the minced garlic for the last minute or two. Stir gently until everything is coated and fragrant. For an extra kick, you can add additional sriracha and toasted sesame oil if desired.
Assemble your bowls by starting with a base of cooked brown rice. Top with the crispy bang bang salmon, sautéed broccoli, fresh sliced avocado, and a generous helping of cucumber salad.
Delicious Variations to Try
- Zesty Mango Salsa: Top your salmon bites with a vibrant mango salsa for a tropical twist that pairs beautifully with the crispy fish.
- Quinoa Swap: For a protein-packed and gluten-free option, use quinoa instead of brown rice. It brings a nutty flavor that enhances the overall dish.
- Creamy Avocado Dressing: Blend ripe avocado with Greek yogurt, a splash of lime juice, and fresh herbs to create a creamy dressing that adds a luscious layer to the bowls.
- Spicy Crunchy Topping: Add a sprinkle of crushed red pepper flakes or toasted sesame seeds for an extra crunch and warmth in every bite.
Chef Emma’s Helpful Tips
- Make-Ahead Advice: You can prepare the cucumber salad and bang bang sauce a day in advance to save time on busy weeknights.
- Ingredient Swaps: If you’re out of coconut aminos, soy sauce or tamari works well for a similar flavor profile.
- Slicing Tricks: For perfect salmon bites, use a sharp knife to cut the salmon into even-sized pieces, allowing for uniform cooking.
- Leftover Storage: Store any leftovers in an airtight container in the refrigerator for up to two days. Just reheat the salmon gently in a skillet to maintain its crispness.
Calories & Nutrition Details
- Serving Size: 1 bowl
- Calories: 560
- Carbs: 45g
- Sugar: 6g
- Fat: 30g
- Protein: 35g
- Sodium: 820mg
Frequently Asked Questions
Can I make this ahead?
Absolutely! You can prepare the cucumber salad and bang bang sauce in advance to save time during dinner prep.
Can I use different ingredients?
Definitely! Feel free to swap out the salmon for crispy tofu or shrimp to customize to your preference.
How do I store leftovers?
Store leftovers in an airtight container in the fridge for up to two days. The salmon may not retain its crispiness, but it will still be delicious!
How long does it last?
Leftover salmon bites will stay fresh for about two days when stored properly in the refrigerator.
Wrapping It Up
These Crispy Bang Bang Salmon Bites Bowls are not just a meal; they’re a delightful experience that wraps you in warmth and joy. With layers of flavors and textures, this dinner not only nourishes the body but also brings loved ones together for shared laughter and heartwarming conversations. Save this recipe to your cozy meal board so it’s ready when you need a satisfying treat! I can’t wait for you to make it and enjoy the cheerful ambiance it brings to your table. Happy cooking, friends!
Print
Crispy Bang Bang Salmon Bites Bowls
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free
Description
Delightful crispy salmon bites served in a cozy bowl with zesty bang bang sauce and a vibrant cucumber salad.
Ingredients
- 1/3 cup plain Greek yogurt (or mayonnaise)
- 4 Tbsp sweet chili sauce
- 2 tsp sriracha
- 1 Tbsp avocado oil (for cooking)
- 1 lb salmon filet (chopped into bite-sized chunks)
- 1/2 cup coconut aminos
- 1 Tbsp rice vinegar
- 2 large cloves garlic (minced)
- 1 tsp sriracha (optional)
- 2 tsp toasted sesame oil (optional)
- 1 Batch Asian Cucumber Salad
- 3 cups cooked brown rice
- 1 large head broccoli (chopped into florets)
- 1 large ripe avocado (sliced)
Instructions
- Prepare the cucumber salad by combining all ingredients in a small bowl. Marinate for at least 15 minutes, ideally one hour.
- Cook the brown rice according to package instructions. Measure out based on servings needed.
- In a small bowl, mix Greek yogurt (or mayonnaise), sweet chili sauce, and sriracha to create the bang bang sauce. Refrigerate until use.
- Steam, sauté, or roast the broccoli until bright green and tender.
- In a skillet, heat 1 Tbsp of avocado oil over medium heat. Cook the salmon chunks until golden brown and crispy, about 5-7 minutes.
- Add coconut aminos and rice vinegar to the salmon along with minced garlic in the final 1-2 minutes of cooking.
- Assemble the bowls starting with brown rice, topped with salmon, sautéed broccoli, avocado, and cucumber salad.
Notes
You can prepare the cucumber salad and bang bang sauce a day in advance. For a gluten-free option, substitute brown rice with quinoa.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 560
- Sugar: 6g
- Sodium: 820mg
- Fat: 30g
- Saturated Fat: 5g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 35g
- Cholesterol: 70mg
Keywords: salmon, crispy, bowls, healthy, weeknight dinner