Courtesy of Kalejunkie on Facebook 12.1.26

@kalejunkie 👈🏼👉🏼20-MINUTE BANG BANG SALMON BOWLS aka your new fav easy dinner! The salmon cooks under the broiler in 8 minutes, for a crunchy outside and they melt in your mouth, and while that’s in the oven you have time to make the tangy cucumber salad and yogurt-based bang bang sauce (no mayo bc i am not a mayo fan 🙅🏻‍♀️). I also used frozen jasmine rice to make this dinner even quicker. MAKE IT!

 

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Makes 4 servings

SALMON

1 1/2 lbs salmon, cubed

1 tb avocado oil

1/4 cup low sodium soy sauce

2 tsp smoked paprika

1/2 tsp chili powder

1 tsp garlic powder

1/2 tsp kosher salt

 

BANG BANG SAUCE

1 cup greek yogurt (I like full fat)

1/4 cup sriracha

2 tb rice vinegar 

1/4 cup low sodium soy sauce

2 tb honey

1 tsp fresh grated ginger 

1/2 tsp crushed red pepper flakes

 

CUCUMBER SALAD

2 persian cucumbers

1 tb rice vinegar 

1 tb furikake seasoning

 

SERVED WITH:

2 cups cooked jasmine rice

Pickled onions

 

First, cut your salmon into cubes and add to a bowl. I slice the skin off but that is OPTIONAL. Add the avocado oil, soy sauce, and seasonings and toss to coat well. Transfer to a foil (or parchment paper) lined baking sheet. Broil on high for 8 minutes then remove from oven and set aside. Cook rice and set that aside too. Next, make the cucumber salad and bang bang sauce. For the cucumber salad, slice the cucumbers, add to a small bowl, and toss with the rice vinegar and furikake. To make the bang bang sauce, add all the ingredients to a bowl and whisk until smooth. Taste and adjust as needed. Finally, assemble your bowls, with the rice on the bottom, the salmon, cucumber salad and bang bang sauce. ENJOY!

 

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