Ingredients
Scale
- 1 lb salmon filet (cut into bite-sized chunks)
- 1/3 cup plain Greek yogurt or mayonnaise
- 4 Tbsp sweet chili sauce
- 2 tsp sriracha
- 1 Tbsp avocado oil
- 1/2 cup coconut aminos
- 1 Tbsp rice vinegar
- 2 cloves garlic (minced)
- Vegetables: cucumber, broccoli, avocado
Instructions
- In a small bowl, whisk together Greek yogurt or mayonnaise, sweet chili sauce, sriracha, coconut aminos, rice vinegar, and minced garlic to create the Bang Bang sauce.
- Cut the salmon into bite-sized pieces.
- Heat avocado oil in a skillet over medium-high heat until hot.
- Add salmon pieces to the skillet and cook undisturbed for 2–3 minutes until golden brown.
- Flip salmon and cook for another 1–2 minutes; then pour the sauce over it and let it simmer until fully glazed (about 4–5 minutes total).
- Serve over cooked rice with sliced cucumbers, sautéed broccoli, and avocado.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Frying
- Cuisine: Asian-inspired
Nutrition
- Serving Size: Approximately 4 ounces (113g)
- Calories: 280
- Sugar: 5g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 27g
- Cholesterol: 70mg