Bang Bang Salmon Bowl (Print View)

Tender salmon with edamame salsa and spicy creamy sauce over fluffy rice

# Components:

→ Salmon

01 - 4 salmon fillets, skinless, approximately 5.3 oz each
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

→ 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 for serving

# Directions:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Pat salmon fillets dry with paper towels. Rub each fillet evenly with olive oil, salt, pepper, and smoked paprika. Arrange on prepared baking sheet in single layer.
03 - Bake for 12 to 15 minutes until salmon is cooked through and flakes easily with a fork.
04 - While salmon bakes, cook jasmine or sushi rice according to package directions if not already prepared.
05 - In a medium bowl, combine thawed edamame, diced cucumber, sliced green onions, rice vinegar, soy sauce, sesame oil, and chili flakes if using. Toss until well combined.
06 - In a small bowl, whisk together mayonnaise, sweet chili sauce, sriracha, lime juice, and honey until smooth and well combined.
07 - Divide cooked rice evenly among four serving bowls. Top each portion with cucumber-edamame salsa, then place one baked salmon fillet on each bowl. Drizzle generously with bang bang sauce.
08 - Top each bowl with toasted sesame seeds and chopped cilantro or parsley. Serve with lime wedges on the side.

# Expert Advice:

01 -
  • Everything comes together in under 40 minutes, yet it tastes like you spent the whole afternoon cooking.
  • The bang bang sauce is dangerously good, the kind you will want to put on everything from roasted vegetables to midnight snacks.
  • It is endlessly adaptable, swap proteins or add whatever crunchy vegetables are lurking in your crisper drawer.
02 -
  • Pat the salmon fillets bone dry before seasoning or the spices will slide off and the surface will not caramelize properly.
  • Do not overcook the salmon, it continues cooking a bit after you take it out of the oven, so pull it when it is just done.
  • Make the bang bang sauce first if you can, the flavors really come together after a few minutes of sitting.
03 -
  • Toast your sesame seeds in a dry skillet over medium heat for two minutes, shaking often, until they smell nutty and turn golden.
  • If your salmon fillets vary in thickness, fold the thinner tail end under itself before baking so everything cooks evenly.
  • Make a double batch of the bang bang sauce and keep it in a jar in the fridge, it lasts a week and you will find excuses to use it on everything.
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