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Bang Bang Salmon

Bang Bang Salmon

Bang Bang Salmon is a quick, one-pan recipe that combines salmon with a delicious bang bang sauce, ready in 30 minutes.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course main dish
Cuisine Asian
Servings 4 serves
Calories 450 kcal

Equipment

  • air fryer
  • non-stick frying pan
  • Oven
  • mixing bowl

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 lime juice

Salmon

  • 4 fillets salmon cut into 3 cm (1¼ inch) cubes
  • 1 teaspoon sweet paprika
  • 1 teaspoon onion powder
  • ¼ teaspoon black pepper freshly cracked
  • 1 tablespoon soy sauce or tamari
  • 2 tablespoon extra-virgin olive oil

Cucumber and Avocado Salad

  • 2 pieces Lebanese short cucumbers sliced
  • 1 piece avocado diced
  • 1 piece spring onion finely chopped, plus extra to serve
  • ½ bunch coriander finely chopped
  • 140 g edamame beans thawed and drained
  • 3 tablespoon extra-virgin olive oil or avocado oil
  • 1 tablespoon 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
 

Preparation

  • In a small bowl, whisk together all the ingredients for the bang bang sauce. Set aside.
  • 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 (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, you can also brush the sauce onto the salmon pieces once the salmon is arranged in the air fryer basket or on the baking tray. Set the remaining sauce aside for serving.
  • Cook the salmon using one of the following methods: Air fryer (recommended): 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) (200°C/400°F fan-forced). Line a baking tray with baking (parchment) 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. Finish with 2–3 minutes under the oven grill (broiler) if you want extra crispiness.
  • Combine the ingredients for the salad in a medium-sized bowl, tossing to coat everything in the dressing. Set aside in the fridge until ready to 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

Bang bang sauce can be made up to 1 week ahead and stored in an airtight container in the fridge. The salad can be made up to 2 days ahead, without the avocado, and stored in an airtight container in the fridge. Add the avocado right before serving for best results. Salmon can be chopped and tossed with the spices up to 24 hours in advance. Leftovers can be stored separately in the fridge for up to 2 days.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 20gProtein: 30gFat: 25gSaturated Fat: 5gPolyunsaturated Fat: 10gMonounsaturated Fat: 8gCholesterol: 70mgSodium: 800mgPotassium: 700mgFiber: 5gSugar: 8gVitamin A: 500IUVitamin C: 15mgCalcium: 80mgIron: 2mg
Keyword Bang Bang Salmon, Healthy Dinner, one pan meal, quick dinner, Salmon Recipe
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