Bang Bang salmon recipe
A mouthwatering combination of crispy,perfectly cooked salmon paired withthe iconic creamy, spicy Bang Bang sauce.
Servings 4
Ingredients
- Salmon:
- 1 kg salmon fillet cut into 4 to 6 pieces
- Bang Bang Sauce:
- 1/3 cup mayonnaise
- 1/3 cup sweet chili sauce or Thai sauce
- 1 to 2 tbsp sriracha adjust to your desired level of spiciness
- 1/2 tsp paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp garlic powder
- Steamed Rice:
- 2 cups short-grain white rice
- 2 tbsp butter
- 3 cups hot water
- Salt and black pepper optional
- Shredded coleslaw mix:
- 1 cup shredded white cabbage
- 1/2 cup shredded red cabbage
- 1/4 cup shredded carrots
- Note: The shredded coleslaw mix can be substituted with steamed vegetables but I love the crunch in the coleslaw mix with the bang bang sauce. It’s so delicious!
- Toppings:
- Toasted sesame seeds
- Chives or green onion
Instructions
- Wash and soak the rice for 15 minutes.
- In a pot, add butter to the rice. Then, add hot water and season with salt and pepper according to your preference, or leave it plain.
- When the rice starts bubbling, lower the heat to the lowest setting, cover, and let it cook for 10 minutes. After 10 minutes, turn off the heat and let it remain covered for another 5 to 10 minutes to continue cooking in steam.
- While the rice is cooking, cut the salmon into even pieces and set them aside.
- Mix all the ingredients for the “Bang Bang” sauce as listed above. Then, divide it in half—the first half is for brushing onto the salmon, and the second half is for drizzling on the salmon when serving.
- Brush the sauce onto the salmon and cook in a preheated air fryer at 400°F for 8 minutes.
- While the salmon is cooking, shred the carrots, red cabbage, and white cabbage, then mix them together.
- Serve the salmon on a bed of steamed rice with shredded coleslaw mix, a drizzle of “Bang Bang” sauce, sesame seeds, and chives or green onions.