Bang Bang Salmon Bowl

 

Serves: 4

Preparation: 15 minutes

Cooking Time: 45 mins

 

Courtesy of Kalejunkie on Facebook 12.1.26

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This is another delightful, simple lunch idea - we served this with couscous soaked with chicken stock and Italian herbs and seasoning - perfect accompaniment.

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The sauce is very tangy - careful with the salt, you hardly need any!  And perfectly compliments the salmon and couscous.  Sriracha sauce is also known as Tabasco and is quite hot, so add small amounts according to taste.

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Ingredients:

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SALMON

• 4 fillets salmon, cubed

• 1 tablespoon avocado oil (or olive oil)

• 1/4 cup low sodium soy sauce

• 2 teaspoons smoked paprika

• 1/2 teaspoon chili powder

• 1 teaspoon garlic powder

• 1/2 teaspoon kosher salt

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BANG BANG SAUCE

• 1 cup greek yogurt (I like full fat)

• 1/4 cup sriracha - start with one tablespoon and add according to taste

• 2 tablespoons rice vinegar 

• 1/4 cup low sodium soy sauce

• 2 tablespoon honey

• 1 teaspoon fresh grated ginger 

• 1/2 teaspoon crushed red pepper flakes

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or quick version using Mayonnaise

• 60g light mayonnaise

• 2–3 tablespoons  sweet chilli sauce

• 2 tsp sriracha

 

CUCUMBER and ONION SALAD

• 2 persian cucumbers (I used half a normal cucumber)

• 2 tablespoons rice vinegar (or you can use Sushi vinegar, which is slightly sweetened)

• 1 tablespoon furikake seasoning

• 2 red onions, peeled and finely sliced (prepare the onions separately and store in the fridge for up to three days)

 

TO SERVE

• 2 cups cooked jasmine rice (or couscous)

• Watercress, rocket or fresh spinach leaves​

• Cucumber, sliced

• Carrot, julienned

• Sesame seeds

• Green onions, chopped

• Sliced Avocado

 

Method

 

1. Using a sharp knife, remove the skin from the salmon fillets by placing the skin side down on a hard surface and sliding the knife along just above the skin, it will come away very easily.   Then chop into cubes.
    

2. Mix the marinade together into a bowl and add the salmon cubes, toss well and set aside.
    

3. Measure out the rice or couscous and cook this according to manufacturer's recommendations.
    

4. Peel and finely slice the onions and place into a bowl.   Add the sliced or cubed cucumber and then toss well with the vinegar and furikake, cover and set aside or store in a fridge.
    

5. To make the sauce, simply place all the ingredients into a bowl and gently whisk with a small balloon whisk until smooth and creamy.   Set aside.
    

6. Now either place the marinaded salmon cubes on to a lined baking sheet and place under the grill for about 8 minutes, or you can cook these in a covered pan for about the same time on top of the stove.

7. Serve the couscous or rice into bowls, place the salmon on top and then add the pickled vegetables on the side.   Add dollops of the Bang Bang sauce.
    

8. You can also serve with watercress, rocket, fresh spinach leaves for added greenery.
   
    

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