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Bang Bang Salmon With Avocado Cucumber Salsa

A quick, flavorful dish that combines tender salmon with a spicy-sweet sauce and a refreshing avocado cucumber salsa.
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Prep Time 15 minutes
Cook Time 13 minutes
Total Time 28 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 480
Ingredients Method Notes

Ingredients
  

For the salmon
  • 1.5 pounds salmon filet Cut into individual portions if desired.
  • 1-2 tablespoons all-purpose seasoning mix
  • 1/4 cup mayo Stealth is perfect for making the sauce.
  • 2 tablespoons sweet chili sauce Reserve half for serving later.
  • 1 clove garlic, grated
  • 1 teaspoon soy sauce
  • to taste chili crisp for topping Use sparingly if less heat is preferred.
  • Cooked rice Cooked rice To serve the salmon on.
  • to taste Some kind of vegetable Choose your favorite vegetable for the side.
For the avocado cucumber salsa
  • 1 avocado, diced
  • 1/2 cucumber, diced
  • a handful chopped cilantro
  • to taste Lime juice
  • a pinch salt
  • 1 tablespoon honey Optional flavor lift for salsa.

Method
 

Preparation
  1. Preheat oven to 400°F (200°C). Cut the salmon into individual portions if desired and pat dry.
  2. Coat salmon with seasoning mix and place on a parchment-lined baking sheet.
  3. In a small bowl, mix together mayo, sweet chili sauce, grated garlic, and soy sauce. Set aside half for serving later.
Cooking
  1. Top salmon with a spoonful of the sauce and bake for 10 minutes.
  2. Broil for another 2-3 minutes until golden brown.
  3. Serve salmon over cooked rice with a vegetable of choice, drizzling reserved sauce and chili crisp on top.
Making Salsa
  1. In a small bowl, combine diced avocado, cucumber, chopped cilantro, lime juice, salt, and honey. Mix well and serve alongside.

Notes

Refrigerate cooked salmon in an airtight container within two hours of cooking. Store separately from salsa. For longer storage, freeze only the salmon in a freezer-safe container.