Description
Crispy and tender bite-sized salmon pieces coated in spices and served with a creamy Bang Bang sauce, perfect as an appetizer or a hearty meal.
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 preheat your air fryer.
- In a bowl, mix the salmon with garlic powder, smoked paprika, salt, and black pepper until well-coated.
- Place panko breadcrumbs in a shallow dish and coat the seasoned salmon cubes in the breadcrumbs until fully covered.
- If using an oven, spread the salmon bites on a lined baking sheet and drizzle with olive oil. Bake for about 12-15 minutes or until golden brown. If using an air fryer, place the salmon bites in a single layer and air fry for about 8-10 minutes, checking for crispiness.
- In a small bowl, mix together the mayonnaise, sweet chili sauce, sriracha, honey (if using), and lime juice until smooth to make the Bang Bang sauce.
- In a serving bowl, add the jasmine rice, top with shredded purple cabbage, sliced avocado, shredded carrots, and salmon bites. Drizzle with the Bang Bang sauce and garnish with green onions, cilantro, and sesame seeds.
Notes
For extra crispiness, keep the salmon bites spaced out while baking or air frying. You can double coat the salmon with breadcrumbs for a crunchier texture.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 60mg