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Bang Bang Salmon

Bang Bang Salmon

Enjoy this delicious Bang Bang Salmon recipe with simple ingredients and quick cooking time.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Dinner
Cuisine Asian
Servings 4 serves
Calories 450 kcal

Equipment

  • Large Wooden Spoon
  • tongs

Ingredients
  

BANG BANG SAUCE

  • 1 cup whole-egg mayonnaise
  • ¼ cup 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 cubes
  • 1 teaspoon sweet paprika
  • 1 teaspoon onion powder
  • ¼ teaspoon freshly cracked black pepper
  • 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 (scallion), finely chopped plus extra to serve
  • ½ bunch coriander (cilantro), finely chopped
  • 1 cup edamame beans, thawed and drained (see note 1)
  • 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 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.
  • Make the salad – Combine the ingredients in a medium-sized bowl, tossing to coat everything in the dressing. Set aside in the fridge until ready to serve.
  • 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

Edamame beans can be found in the freezer section of the supermarket. They can be thawed in the microwave for 1 minute or used from canned varieties. Make the bang bang sauce ahead of time and store for up to a week. The salad can be made 2 days in advance without the avocado.

Nutrition

Serving: 1portionCalories: 450kcalCarbohydrates: 35gProtein: 30gFat: 25gSaturated Fat: 4gPolyunsaturated Fat: 5gMonounsaturated Fat: 15gCholesterol: 80mgSodium: 600mgPotassium: 800mgFiber: 5gSugar: 10gVitamin A: 500IUVitamin C: 10mgCalcium: 80mgIron: 2mg
Keyword Asian cuisine, Bang Bang Salmon, easy salmon, one-pan meal, quick dinner, salmon recipe
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