20-Minute Bang Bang Salmon Bowls

A quick and easy dinner featuring broiled salmon, tangy cucumber salad, and a yogurt-based bang bang sauce served over jasmine rice.

By @kalejunkie

Original recipe source

Cook time: 20 minutes

Servings: 4

Ingredients

• 1.5 lbs salmon
• 1 tb avocado oil
• 0.25 cup low sodium soy sauce
• 2 tsp smoked paprika
• 0.5 tsp chili powder
• 1 tsp garlic powder
• 0.5 tsp kosher salt
• 2 cups cooked jasmine rice
• 2 Persian cucumbers
• 1 tb rice vinegar
• 1 tb furikake seasoning
• 1 cup Greek yogurt
• 0.25 cup sriracha
• 2 tb rice vinegar
• 0.25 cup low sodium soy sauce
• 2 tb honey
• 1 tsp fresh grated ginger
• 0.5 tsp crushed red pepper flakes
• 0 pickled onions

Instructions

1. Cut the salmon into cubes and add to a bowl. Optionally, slice the skin off.
2. Add avocado oil, soy sauce, smoked paprika, chili powder, garlic powder, and kosher salt to the bowl with salmon. Toss to coat well.
3. Transfer the salmon to a foil or parchment paper-lined baking sheet.
4. Broil the salmon on high for 8 minutes, then remove from oven and set aside.
5. Cook the jasmine rice according to package instructions and set aside.
6. For the cucumber salad, slice the Persian cucumbers and add to a small bowl.
7. Toss the sliced cucumbers with rice vinegar and furikake seasoning.
8. To make the bang bang sauce, add Greek yogurt, sriracha, rice vinegar, soy sauce, honey, fresh grated ginger, and crushed red pepper flakes to a bowl.
9. Whisk the bang bang sauce ingredients until smooth. Taste and adjust as needed.
10. Assemble the bowls with jasmine rice on the bottom, followed by salmon, cucumber salad, and bang bang sauce. Enjoy!