Bang Bang Salmon Bites
Bang Bang Salmon Bites are a delicious and healthy snack packed with flavor and crunch, featuring crispy salmon coated in panko breadcrumbs and served with a flavorful bang bang sauce.
Ingredients
For the salmon bites
- 1 lb fresh salmon (skinless and cut into bite-sized cubes)
- 1 tsp garlic powder
- 1 tsp smoked paprika
- ½ tsp salt
- ½ tsp black pepper
- 1 cup panko breadcrumbs
- 1 tbsp olive oil or spray for crisping
For the bang bang sauce
- ½ cup mayonnaise
- 2 tbsp sweet chili sauce
- 1 tbsp sriracha (adjust to spice level)
- 1 tsp honey (optional)
For serving
- 2 cups cooked jasmine rice (or cauliflower rice)
- 1 cup shredded purple cabbage
- 1 whole avocado (sliced)
- ½ cup shredded carrots
- 2 whole green onions (sliced)
- to taste Fresh cilantro and sesame seeds for garnish
Instructions
Preparation
- Preheat your oven to 400°F (200°C) or set your air fryer to the same temperature.
- In a bowl, mix the salmon with garlic powder, smoked paprika, salt, and black pepper. Ensure the salmon pieces are well coated.
- Take each seasoned salmon piece and roll it in the panko breadcrumbs until fully covered.
Cooking
- If using the oven, place the salmon bites on a lined baking sheet and lightly drizzle with olive oil. Bake for about 12-15 minutes until golden brown.
- For the air fryer, place the bites in the basket and cook for about 8-10 minutes.
Making the Sauce
- In a small bowl, mix mayonnaise, sweet chili sauce, sriracha, honey (if using), and lime juice. Adjust to taste.
Assembly
- Serve the salmon bites over a bed of jasmine rice. Top with shredded cabbage, sliced avocado, shredded carrots, and green onions.
- Drizzle with the bang bang sauce and garnish with fresh cilantro and sesame seeds.
Notes
Make sure the salmon is cut into similar-sized pieces for even cooking. The spiciness of the bang bang sauce can be adjusted by adding more or less sriracha. For a healthier option, you can bake the bites instead of frying them. Store leftovers in an airtight container in the fridge for up to 2 days.