Bang Bang Salmon Bowls
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Bang Bang Salmon Bowls
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| Servings |
| 4servings |
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Ingredients
- 2cups white ricecooked
- 1pound salmon filletsskin removed and cut into cubes
- 1teaspoon olive oil
- 1teaspoon onion powder
- 1teaspoon garlic powder
- 1/2teaspoon paprika
- 1/4teaspoon cayenne
- 1/4teaspoon black pepper
- 1/4teaspoon salt
- 1/2cup nonfat plain Greek yogurt
- 2tablespoons Thai sweet chili sauce
- 1Tablespoon Sriracha Sauce
- 1teaspoon honey
- 1Tablespoon lime juice
- 1cup shelled edamamecooked
- 2teaspoons sesame seeds
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 ½ teaspoon of sesame seeds.
Recipe Notes
