Bang Bang Salmon Bites
Crispy salmon bites paired with a creamy, spicy bang bang sauce, perfect for a quick and impressive main course or appetizer.
Ingredients
Main ingredients
- 1 lb fresh salmon, skinless and cut into bite-sized cubes Ensure salmon is fresh and well-cut
- 1 tsp garlic powder
- 1 tsp smoked paprika
- ½ tsp salt
- ½ tsp black pepper
- 1 cup panko breadcrumbs For extra crunch
- 1 tbsp olive oil Or use nonstick spray for crisping
- 2 cups cooked jasmine rice Or cauliflower rice for a low-carb version
- 1 cup shredded purple cabbage
- 1 cup shredded carrots
- 1 avocado, sliced
- 2 green onions, sliced
- Fresh cilantro and sesame seeds for garnish
Bang Bang Sauce ingredients
- ½ cup mayonnaise
- 2 tbsp sweet chili sauce
- 1 tbsp sriracha
- 1 tsp honey (optional)
Instructions
Preparation
- Preheat your oven to 425°F (220°C) or air fryer to 400°F (200°C).
- Pat the salmon cubes dry using paper towels. In a bowl, season the salmon with garlic powder, smoked paprika, salt, and black pepper.
- Coat the seasoned salmon cubes in panko breadcrumbs. Lightly drizzle with olive oil or use nonstick spray.
Cooking
- Arrange the salmon bites in a single layer on a baking sheet or in the air fryer basket. Bake for 10-12 minutes or air-fry for 8-10 minutes until they turn golden brown.
Sauce Preparation
- In a separate bowl, whisk together mayonnaise, sweet chili sauce, sriracha, honey (if using), and lime juice to create the bang bang sauce.
Assembly
- Assemble your bowls with jasmine rice, purple cabbage, carrots, avocado, and crispy salmon bites.
- Drizzle generously with the bang bang sauce, and garnish with sliced green onions, fresh cilantro, and sesame seeds.
Notes
Feel free to customize ingredients based on your preferences. For example, replace jasmine rice with quinoa or omit components according to dietary needs. Leftovers keep in the fridge for up to three days and can be reheated in an air fryer for optimal texture.