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Bang Bang Salmon

Bang Bang Salmon

Bang Bang Salmon is a quick and delicious dish made with simple ingredients, perfect for a 30-minute dinner.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Main Course
Cuisine Modern Australian
Servings 4 serves

Equipment

  • Air Fryer
  • Oven
  • Non-stick frying pan

Ingredients
  

BANG BANG SAUCE

  • 1 cup whole-egg mayonnaise 250 g
  • ¼ cup sweet chilli sauce 60 g
  • 1 tablespoon sriracha or hot chilli sauce optional
  • 1 tablespoon honey
  • 1 tablespoon lime juice

SALMON

  • 4 fillets salmon cut into 3 cm (1¼ inch) cubes
  • 1 teaspoon sweet paprika
  • 1 teaspoon onion powder
  • ¼ teaspoon freshly cracked black pepper
  • 1 tablespoon soy sauce or tamari
  • 2 tablespoon extra-virgin olive oil

CUCUMBER AND AVOCADO SALAD

  • 2 Lebanese cucumbers sliced
  • 1 medium avocado diced
  • 1 spring onion scallion finely chopped, plus extra to serve
  • ½ bunch coriander finely chopped
  • 1 cup edamame beans 140 g, thawed and drained
  • 3 tablespoon extra-virgin olive oil or avocado oil
  • 1 tablespoon all-purpose soy sauce or tamari
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon sesame oil optional
  • 1 teaspoon freshly grated ginger optional

TO SERVE

  • Steamed jasmine rice
  • Lime wedges optional

Instructions
 

Instructions

  • Make the sauce – In a small bowl, whisk together all the ingredients for the bang bang sauce. Set aside.
  • Marinate the salmon – In a large bowl, combine the salmon cubes with the paprika, onion powder, black pepper, soy sauce and olive oil. Toss well to coat. Spoon ¼ cup (60 ml) of the bang bang sauce into the bowl and gently toss again to lightly coat the salmon pieces. If using an air fryer or oven, brush the sauce onto the salmon pieces once arranged.
  • Cook the salmon using one of the following methods – Air fryer (recommended): Preheat to 200°C (400°F). Arrange salmon in a single layer. Air fry for 8–10 minutes, turning halfway through cooking.
  • Pan-fry: Heat a non-stick frying pan over medium–high heat. Add salmon cubes and cook for 6–8 minutes, turning every couple of minutes until golden and just cooked.
  • Oven-bake: Preheat oven to 220°C (425°F). Line a baking tray with paper. Arrange salmon in a single layer. Bake for 12–15 minutes until cooked through. Finish with 2–3 minutes under grill for extra crispiness.
  • Make the salad – Combine the ingredients in a medium-sized bowl, tossing to coat. Set aside in the fridge until ready to serve.
  • Serve – Divide the rice among four bowls, top with the cooked salmon and drizzle the reserved bang bang sauce over it. Serve the salad on the side with extra spring onion and lime wedges, if using.

Notes

Edamame beans can be found in the freezer section. Can be made ahead; sauce up to 1 week, salad up to 2 days (without avocado), salmon up to 24 hours.

Nutrition

Serving: 1serving
Keyword Bang Bang Salmon, easy salmon, healthy salmon, one-pan meal, Quick Dinner, salmon recipe
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