Bang Bang Salmon and Coconut Rice Bowls
by: claire cary
You need to add these bang bang salmon and coconut rice bowls to your weekly dinner rotation. They are so easy to make, packed with flavor and topped with a simple avocado cucumber salad.
Ingredients
Salmon
Bang Bang Sauce
- ⅓ cup mayo or greek yogurt
- 3-4 tablespoons sweet chili sauce
- 1 tablespoon sriracha
- 1 tablespoon lime juice
Coconut Rice
- 1 cup water
- 1 cup full fat coconut milk from a can
- 1 cup jasmine rice
- 1 teaspoon white sugar
- ½ teaspoon salt
Cucumber Salad
- 2 mini cucumbers
- 1 avocado
- 1 tablespoon lime juice
- 3 tablespoons chopped cilantro
- ¼ teaspoon salt
Instructions
- If baking and not air frying, preheat the oven to 400 Fahrenheit.
- Add the rice, coconut milk and water to a pot on the stove and bring to a low boil.
- Cover, reduce heat to low, and simmer until the liquid is absorbed and the rice is fully cooked, about 15 minutes. Stir in the salt and sugar.
- Meanwhile, whisk together all ingredients for the bang bang sauce.
- Add the cubed salmon to a bowl and toss with the olive oil, then the spices.
- Add about 1/3 of the bang bang sauce and toss to combine.
- Air fry at 380 for 8-12 minutes or until the salmon is cooked to your desired liking. If you don't have an air fryer, bake at 400 for 12-15 minutes on a baking sheet lined with parchment paper.
- While the salmon is cooking, combine all ingredients for the cucumber salad.
- Once the salmon is done, toss with the remaining bang bang sauce (or as much as you like).
- Assemble your bowls with the coconut rice, salmon and cucumber salad. Garnish with fresh cilantro and red pepper flakes. Enjoy!
Notes
If using greek yogurt for the bang bang sauce, just make sure it is plain and unsweetened.
Serving: 1bowl / Calories: 612kcal / Carbohydrates: 53g / Protein: 41g / Fat: 29g / Saturated Fat: 13g / Sodium: 876mg / Fiber: 4g / Sugar: 8g
