Description
This Bang Bang Salmon with Avocado Cucumber Salsa is a vibrant, flavor-packed dish featuring tender glazed salmon, creamy-spicy sauce, and a refreshing salsa, all served over a fluffy bed of rice.
Ingredients
Scale
- 4 salmon fillets (6 oz each)
- 2 cups cooked white rice
- 1 large avocado, diced
- 1 small cucumber, diced
- 1/4 cup red onion, finely chopped
- 1/2 cup cherry tomatoes, halved
- 2 tablespoons fresh cilantro, chopped
- Juice of 1 lime
- 1/4 cup mayonnaise
- 2 tablespoons sriracha sauce
- 1 tablespoon honey
- 1 tablespoon soy sauce
- 1 garlic clove, minced
- Salt, to taste
- Black pepper, to taste
Instructions
- Preheat a non-stick skillet over medium-high heat or oven to 400°F.
- In a small bowl, whisk together mayonnaise, sriracha, honey, soy sauce, and garlic to make the bang bang sauce.
- In a separate bowl, gently mix avocado, cucumber, red onion, cherry tomatoes, lime juice, cilantro, salt, and pepper to make the salsa. Chill until ready to serve.
- Pat salmon fillets dry and season with salt and pepper.
- Place salmon in the hot skillet and sear for 3–4 minutes on one side, then flip and brush generously with bang bang sauce. Cook another 3–4 minutes until cooked through.
- Let the sauce caramelize slightly and ensure salmon is cooked and flaky.
- Serve salmon over a bed of cooked rice, topped with a generous scoop of salsa and a drizzle of extra sauce.
Notes
- Chill the salsa ahead of time for enhanced flavor.
- Double the sauce and keep some for later—it’s great on everything!
- Make sure not to overcook the salmon for best texture.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Pan-Searing
- Cuisine: Fusion
Nutrition
- Serving Size: 1 bowl
- Calories: 510
- Sugar: 7g
- Sodium: 680mg
- Fat: 28g
- Saturated Fat: 5g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 38g
- Cholesterol: 80mg