Fish Recipes

Bang Bang Salmon

Name: Bang Bang Salmon
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 cup (250 g) whole-egg mayonnaise; ¼ cup (60 g) sweet chilli sauce; 1 tbsp sriracha or hot chilli sauce (optional); 1 tbsp honey; 1 tbsp lime juice; 4 salmon fillets, cut into 3 cm (1¼ inch) cubes; 1 tsp sweet paprika; 1 tsp onion powder; ¼ tsp cracked black pepper; 1 tbsp soy sauce or tamari; 2 tbsp extra-virgin olive oil; 2 Lebanese (short) cucumbers, sliced; 1 avocado, diced; 1 spring onion (scallion), finely chopped, plus extra to serve; ½ bunch coriander (cilantro), finely chopped; 1 cup (140 g) edamame beans, thawed and drained (see note 1); 3 tbsp extra-virgin olive oil or avocado oil; 1 tbsp all-purpose soy sauce or tamari; 1 tbsp rice wine vinegar; 1 tbsp sesame oil (optional); 1 tsp freshly grated ginger (optional); Steamed jasmine rice; Lime wedges (optional)

4 servings

portionen

20 minutes

aktive zeit

30 minutes

gesamtzeit

Kochen beginnen

Zutaten

1 cup (250 g) whole-egg mayonnaise

¼ cup (60 g) sweet chilli sauce

1 tbsp sriracha or hot chilli sauce (optional)

1 tbsp honey

1 tbsp lime juice

4 salmon fillets, cut into 3 cm (1¼ inch) cubes

1 tsp sweet paprika

1 tsp onion powder

¼ tsp cracked black pepper

1 tbsp soy sauce or tamari

2 tbsp extra-virgin olive oil

2 Lebanese (short) cucumbers, sliced

1 avocado, diced

1 spring onion (scallion), finely chopped, plus extra to serve

½ bunch coriander (cilantro), finely chopped

1 cup (140 g) edamame beans, thawed and drained (see note 1)

3 tbsp extra-virgin olive oil or avocado oil

1 tbsp all-purpose soy sauce or tamari

1 tbsp rice wine vinegar

1 tbsp sesame oil (optional)

1 tsp freshly grated ginger (optional)

Steamed jasmine rice

Lime wedges (optional)

Anweisungen

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, you can also brush the sauce onto the salmon pieces once the salmon is arranged in the air fryer basket or on the baking tray. Set the remaining sauce aside for serving.

Cook the salmon using one of the following methods

–Air fryer (recommended): Preheat the air fryer to 200°C (400°F). Arrange the salmon cubes in a single layer in the basket. Air fry for 8–10 minutes, turning halfway through cooking, until golden and cooked through.Pan-fry: Heat a non-stick frying pan over medium–high heat. Add the salmon cubes and cook for 6–8 minutes, turning every couple of minutes to brown each side, until golden and just cooked through.Oven-bake: Preheat the oven to 220°C (425°F) (200°C/400°F fan-forced). Line a baking tray with baking (parchment) paper. Arrange the salmon cubes in a single layer. Bake for 12–15 minutes, turning halfway through cooking time, or until cooked through and slightly golden on the edges. Finish with 2–3 minutes under the oven grill (broiler) if you want extra crispiness.

Make the salad

– Combine the ingredients in a medium-sized bowl, tossing to coat everything in the dressing. Set aside in the fridge until ready to serve.

Serve

– Divide the rice among four bowls, then top with the cooked salmon. Drizzle the reserved bang bang sauce over the cooked salmon or serve it on the side for dipping. Serve the cucumber and avocado salad on the side with a sprinkle of extra spring onion and lime wedges, if using.

Nährwertangaben

Portionsgröße

Kalorien

1297

Gesamtfett

87.8 g

Gesättigtes Fett

13.5 g

Ungesättigtes Fett

Transfett

0.2 g

Cholesterin

225.1 mg

Natrium

1380.2 mg

Gesamtkohlenhydrate

35.8 g

Ballaststoffe

5.4 g

Zucker insgesamt

11.8 g

Eiweiß

96.2 g