Description
A delicious and spicy sauce for salmon and vegetables.
Ingredients
Scale
- 1/3 cup plain Greek yogurt or mayonnaise
- 4 Tbsp sweet chili sauce
- 2 tsp sriracha
- 1 Tbsp avocado oil for cooking
- 1 lb salmon filet, chopped into bite-sized chunks
- 1/2 cup coconut aminos
- 1 Tbsp rice vinegar
- 2 large cloves garlic, minced
- 1 tsp sriracha (optional)
- 2 tsp toasted sesame oil (optional)
- 1 Batch Asian Cucumber Salad
- 3 cups cooked brown rice
- 1 large head broccoli, chopped into florets
- 1 large ripe avocado, sliced
Instructions
- In a small bowl, whisk together coconut aminos (or soy sauce mixed with pure maple syrup), rice vinegar, minced garlic, sriracha, and sesame oil until well combined.
- Place the salmon filet on a cutting board and cut it into bite-sized cubes. Remove the skin if desired, or leave it on for extra crispiness.
- Heat 1 tablespoon of avocado oil in a large skillet over medium-high heat until hot and sizzling.
- Add the salmon pieces to the skillet, skin-side down if the skin is on. Cook undisturbed for 2–3 minutes until golden brown.
- Flip the salmon and cook for another 1–2 minutes, then pour the sauce into the skillet. Let it boil gently, reducing heat if needed.
- Continue cooking and flipping the salmon until fully glazed and cooked through, about 4–5 minutes total. The salmon is done when it reaches an internal temperature of 145°F and is light pink throughout.
- Add cooked rice to two serving bowls.
- Top with cucumber salad, sautéed broccoli, and sliced avocado.
- Divide the crispy salmon evenly between the bowls.
- Drizzle with bang bang sauce, and add coconut aminos or teriyaki sauce if desired.
- Finish with chopped green onions and sesame seeds, then serve and enjoy.
Notes
- For a sweeter sauce, add more sweet chili sauce.
- Serve with additional vegetables or over salad for a lighter meal.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Skillet Cook
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 600
- Sugar: 8g
- Sodium: 400mg
- Fat: 30g
- Saturated Fat: 5g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 6g
- Protein: 40g
- Cholesterol: 70mg