Bang Bang Salmon Bowl (Printable Version)

Flavorful salmon bowl with crisp vegetable salsa and spicy cream sauce over rice

# What You'll Need:

→ Salmon

01 - 4 salmon fillets (about 5.3 oz each), skinless
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon salt
04 - 1/4 teaspoon black pepper
05 - 1/2 teaspoon smoked paprika

→ Rice

06 - 2 cups cooked jasmine or sushi rice, prepared according to package instructions

→ Cucumber-Edamame Salsa

07 - 1 cup shelled edamame, thawed if frozen
08 - 1 large cucumber, diced
09 - 2 green onions, thinly sliced
10 - 1 tablespoon rice vinegar
11 - 1 tablespoon soy sauce
12 - 1 teaspoon sesame oil
13 - 1/2 teaspoon chili flakes, optional

→ Bang Bang Sauce

14 - 1/3 cup mayonnaise
15 - 2 tablespoons sweet chili sauce
16 - 1 tablespoon sriracha
17 - 1 tablespoon fresh lime juice
18 - 1 teaspoon honey, optional

→ Garnishes

19 - 1 tablespoon toasted sesame seeds
20 - 2 tablespoons fresh cilantro or parsley, chopped
21 - Lime wedges

# Steps to Follow:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Pat salmon fillets dry with paper towels. Rub evenly with olive oil, salt, pepper, and smoked paprika. Arrange on prepared baking sheet.
03 - Bake for 12 to 15 minutes until cooked through and flesh flakes easily with a fork.
04 - Cook jasmine or sushi rice according to package instructions if not already prepared. Set aside.
05 - In a bowl, combine edamame, cucumber, green onions, rice vinegar, soy sauce, sesame oil, and chili flakes. Toss to combine thoroughly.
06 - In a separate bowl, whisk mayonnaise, sweet chili sauce, sriracha, lime juice, and honey until smooth and well incorporated.
07 - Divide cooked rice among serving bowls. Top with cucumber-edamame salsa and place one salmon fillet on each. Drizzle generously with bang bang sauce.
08 - Garnish each bowl with sesame seeds, chopped cilantro or parsley, and lime wedges. Serve immediately.

# Additional Tips::

01 -
  • It feels restaurant-worthy but comes together faster than ordering delivery, which means you can impress people on a Tuesday.
  • The sauce is legitimately addictive, and you'll find yourself making extra just to drizzle on everything else in your fridge.
  • Salmon actually gets better when you don't overthink it, so even nervous cooks end up with tender, flaky fillets.
02 -
  • Overcooked salmon is dry and disappointing, so trust yourself to pull it out early enough that it's still got moisture and delicate flavor.
  • The sauce needs acid to shine, so that lime juice and vinegar aren't optional extras, they're what make everything taste balanced instead of heavy.
03 -
  • Buy your salmon from a fishmonger if possible because they'll remove the skin cleanly and answer your questions about which fillets cook most evenly.
  • Make the sauce and salsa ahead of time so the actual cooking feels effortless when you're hungry and impatient.
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