Description
Bang Bang Salmon and Coconut Rice Bowls combine tender, spiced salmon with creamy coconut-infused jasmine rice, fresh cucumber salad, and a zesty bang bang sauce for a flavorful, easy-to-make meal that’s perfect for lunch or dinner.
Ingredients
Scale
Salmon
- 1 1/2 pounds salmon (skin removed & cubed)
- 1 tablespoon olive oil
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Bang Bang Sauce
- 1/3 cup mayo or Greek yogurt
- 3-4 tablespoons sweet chili sauce
- 1 tablespoon sriracha
- 1 tablespoon lime juice
Coconut Rice
- 1 cup jasmine rice
- 1 cup full fat coconut milk (from a can)
- 1 cup water
- 1 teaspoon white sugar
- 1/2 teaspoon salt
Cucumber Salad
- 2 mini cucumbers
- 1 avocado
- 1 tablespoon lime juice
- 3 tablespoons chopped cilantro
- 1/4 teaspoon salt
Instructions
- Preheat Oven or Prepare Air Fryer: If baking, preheat your oven to 400°F (200°C). If air frying, no preheating is necessary.
- Cook Coconut Rice: In a pot on the stove, combine jasmine rice, coconut milk, and water. Bring to a low boil, then cover and reduce heat to low. Simmer for about 15 minutes until all liquid is absorbed and rice is tender. Stir in salt and sugar to finish the rice.
- Make Bang Bang Sauce: While the rice cooks, whisk together the mayo or Greek yogurt, sweet chili sauce, sriracha, and lime juice in a bowl until smooth.
- Season Salmon: Toss the cubed salmon with olive oil, then sprinkle with paprika, onion powder, garlic powder, salt, and pepper, ensuring all pieces are evenly coated.
- Coat Salmon with Sauce: Add about one-third of the bang bang sauce to the salmon and toss gently to combine, ensuring the salmon is well coated but not saturated.
- Cook Salmon: For air frying, place salmon cubes in the basket and cook at 380°F (193°C) for 8-12 minutes or until cooked to desired doneness. For baking, arrange salmon on a parchment-lined baking sheet and bake at 400°F for 12-15 minutes.
- Prepare Cucumber Salad: While the salmon cooks, slice the mini cucumbers and avocado. Toss them with lime juice, chopped cilantro, and salt to create a refreshing salad.
- Toss Salmon with Remaining Sauce: Once cooked, transfer salmon to a bowl and toss with the remaining bang bang sauce to add extra flavor.
- Assemble Bowls: Divide the coconut rice among four bowls. Top each with the bang bang salmon and cucumber salad. Garnish with additional fresh cilantro and optional red pepper flakes for extra heat if desired.
- Serve and Enjoy: Serve immediately and enjoy these vibrant, flavorful bowls that bring together creamy, spicy, and fresh components in every bite.
Notes
- You can substitute Greek yogurt for mayo to lighten the bang bang sauce.
- If you don’t have an air fryer, baking the salmon works equally well.
- Adjust sriracha amount according to your preferred spice level.
- Leftover coconut rice can be stored and reheated for another meal.
- Use fresh lime juice for the best flavor in both the sauce and salad.
