Description
Crispy salmon bites coated in a spicy bang bang sauce make for a delicious meal or appetizer.
Ingredients
Scale
- 1 lb fresh salmon (skinless and cut into bite-sized cubes)
- 1 tsp garlic powder
- 1 tsp smoked paprika
- ½ tsp salt
- ½ tsp black pepper
- 1 cup panko breadcrumbs
- 1 tbsp olive oil or spray for crisping
- ½ cup mayonnaise
- 2 tbsp sweet chili sauce
- 1 tbsp sriracha (adjust to spice level)
- 1 tsp honey (optional)
- Juice of ½ lime
- 2 cups cooked jasmine rice (or cauliflower rice)
- 1 cup shredded purple cabbage
- 1 avocado (sliced)
- ½ cup shredded carrots
- 2 green onions (sliced)
- Fresh cilantro and sesame seeds for garnish
Instructions
- Preheat your oven to 400°F (200°C) or your air fryer to 375°F (190°C).
- In a mixing bowl, combine the salmon with garlic powder, smoked paprika, salt, and black pepper.
- Spread the panko breadcrumbs on a plate and coat each seasoned salmon cube in the breadcrumbs.
- Place the salmon bites on a baking sheet or in the air fryer basket and spray lightly with olive oil. Bake for 12-15 minutes or air-fry for 10 minutes, until golden.
- In a small bowl, whisk together mayonnaise, sweet chili sauce, sriracha, honey, and lime juice to make the bang bang sauce.
- On a plate, create a base with jasmine rice, top with salmon bites, shredded cabbage, avocado, carrots, green onions, and drizzle with bang bang sauce. Garnish with cilantro and sesame seeds.
Notes
For extra crunch, double dip the salmon cubes in seasoned flour before the panko. Can be made gluten-free using gluten-free breadcrumbs.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 2g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 40mg