Description
A delightful and flavorful dish featuring baked salmon served over jasmine or sushi rice, topped with a refreshing cucumber-edamame salsa and a creamy bang bang sauce.
Ingredients
Scale
- 4 salmon fillets, skinless, about 5.3 oz each
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon smoked paprika
- 2 cups cooked jasmine or sushi rice
- 1 cup shelled edamame, thawed if frozen
- 1 large cucumber, diced
- 2 green onions, thinly sliced
- 1 tablespoon rice vinegar
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon chili flakes, optional
- 1/3 cup mayonnaise
- 2 tablespoons sweet chili sauce
- 1 tablespoon sriracha
- 1 tablespoon lime juice
- 1 teaspoon honey, optional
- 1 tablespoon toasted sesame seeds
- 2 tablespoons fresh cilantro or parsley, chopped
- Lime wedges for serving
Instructions
- Preheat oven to 400°F. Line a baking sheet with parchment paper.
- Pat salmon fillets dry with paper towels. Rub evenly with olive oil, salt, pepper, and smoked paprika. Arrange on prepared baking sheet.
- Bake for 12 to 15 minutes until salmon is cooked through and flakes easily with a fork.
- While salmon bakes, ensure rice is cooked according to package instructions if not already prepared.
- Combine edamame, diced cucumber, sliced green onions, rice vinegar, soy sauce, sesame oil, and chili flakes in a bowl. Toss thoroughly until well combined.
- In a separate bowl, whisk together mayonnaise, sweet chili sauce, sriracha, lime juice, and honey until smooth and fully incorporated.
- Divide rice evenly among serving bowls. Top each portion with cucumber-edamame salsa, then place one salmon fillet on top. Drizzle generously with bang bang sauce.
- Sprinkle with toasted sesame seeds and chopped cilantro or parsley. Serve with lime wedges on the side.
Notes
- Adjust the level of spiciness in the bang bang sauce by varying the amount of sriracha.
- Make it gluten-free by using tamari instead of soy sauce.
- This dish can be served warm or cold, making it versatile for meal prep.
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 5g
- Sodium: 750mg
- Fat: 30g
- Saturated Fat: 4g
- Unsaturated Fat: 23g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 80mg