These Bang Bang Salmon bowls are the perfect quick dinner or meal prep for the week! Salmon is perfectly crispy when made in the air fryer and the sauce is the perfect creamy topping. 
Ingredients
- 2 cups white rice cooked
- 1 pound salmon fillets skin removed and cut into cubes
- 1 teaspoon olive oil
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
- 1/2 cup nonfat plain Greek yogurt
- 2 tablespoons Thai sweet chili sauce
- 1 Tablespoon Sriracha Sauce
- 1 teaspoon honey
- 1 Tablespoon lime juice
- 1 cup shelled edamame cooked
- 2 teaspoons sesame seeds
Servings: servings
Units:
Instructions
- Wash hands and clean preparation area.
- Cook rice according to package directions.
- Remove skin from salmon filet and cut into 1 inch cubes and place in a bowl. In the bowl toss the salmon in the olive oil.
- To the salmon, add the onion powder, garlic powder, paprika, cayenne pepper, black pepper, and salt and toss until salmon is evenly coated.
- Preheat your air fryer if necessary. Add salmon to the air fryer basket in a single layer and air fry on 400 Degrees F for 10 minutes or until salmon reaches an internal temperature of 145 Degrees F.
- While the salmon is cooking, make the bang bang sauce. In a small bowl combine the greek yogurt, sweet chili sauce, sriracha sauce, honey, and lime juice and whisk until well combined. Set aside.
- Warm up the edamame according to package directions.
- Once rice, salmon, and edamame are all cooked, divide evenly among 4 bowls. Top each serving with 1/4th of the bang bang sauce and Β½ teaspoon of sesame seeds.
Recipe Notes
