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Bang Bang Salmon

Bang Bang Salmon

A delightful Bang Bang Salmon recipe featuring delicious salmon coated in a spicy, creamy sauce, served with 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 450 kcal

Equipment

  • Air fryer
  • Frying Pan
  • oven
  • Bowls
  • Whisk

Ingredients
  

Bang Bang Sauce

  • 250 g whole-egg mayonnaise
  • 60 g sweet chilli sauce
  • 1 tablespoon sriracha or hot chilli sauce optional
  • 1 tablespoon honey
  • 1 tablespoon fresh lime juice

Salmon

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

Cucumber and Avocado Salad

  • 2 pieces Lebanese cucumbers sliced
  • 1 piece avocado diced
  • 1 piece spring onion finely chopped, plus extra to serve
  • 0.5 bunch coriander finely chopped
  • 140 g 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

To Serve

  • Steamed jasmine rice
  • Lime wedges optional

Instructions
 

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 60 ml of the bang bang sauce into the bowl and gently toss again to lightly coat the salmon pieces. If using an air fryer or oven, brush the sauce onto the salmon pieces once arranged.
  • Set the remaining sauce aside for serving.

Cook the Salmon

  • Air fryer: Preheat to 200°C (400°F). Arrange salmon in a single layer and air fry for 8–10 minutes.
  • Pan-fry: Heat a non-stick frying pan, cook salmon for 6–8 minutes, turning to brown each side.
  • Oven-bake: Preheat oven to 220°C (425°F). Arrange salmon on lined tray and bake for 12–15 minutes.
  • Finish with 2–3 minutes under the oven grill for extra crispiness if desired.

Make the Salad

  • Combine the salad ingredients in a medium bowl, tossing to coat. Set aside in the fridge until ready.

Serve

  • Divide rice among bowls, top with cooked salmon, drizzle with reserved bang bang sauce, and serve with salad and lime wedges.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 25gProtein: 30gFat: 25gSaturated Fat: 5gPolyunsaturated Fat: 10gMonounsaturated Fat: 10gCholesterol: 70mgSodium: 900mgPotassium: 500mgFiber: 5gSugar: 8gVitamin A: 350IUVitamin C: 15mgCalcium: 50mgIron: 2mg
Keyword Bang Bang Salmon, healthy fish dish, Quick Dinner, salmon recipe, spicy sauce
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