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Bang-Bang Salmon Bites

My new favourite way to cook salmon
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Servings: 4
Ingredients Method Notes

Ingredients
  

  • 4 5-7 oz salmon fillets skin removed
  • 1/4 cup soy sauce plus more for sauce
  • 1 cup jasmin rice
  • 1/2 cup mayonnaise
  • 1/2 cup sriracha
  • 2 tbsp rice wine vinegar
  • 2 tbsp lime juice about 1 lime
  • 1 tsp sesame oil
  • 2 cloves garlic
  • 1 2-inch piece of peeled ginger
  • 4 tbsp honey
  • neutral oil linke canola or avocado
  • salt I'm using Diamond Crystal Kosher
Optional Toppings
  • cucumber
  • avocado
  • cilantro
  • sesame seeds

Method
 

  1. Rinse 1 cup jasmine rice, then transfer to a small pot. Cook by following package instructions.
  2. While you wait, cut 4 salmon fillets into bite-sized pieces. Transfer to a medium bowl and cover with 1/4 cup soy sauce. Toss to coat and set aside. To a small bowl add 1/2 cup mayonnaise, 1/2 cup sriracha, 2 tbsp rice vinegar, 3 tbsp soy sauce, 2 tbsp lime juice, 4 tbsp honey and 1 tsp sesame oil. Mix until smooth, taste and season with salt, if needed.
  3. Heat a frying pan on medium heat. Once warm, lightly coat the bottom of the pan in neutral oil, about 2 tbsp. Add your salmon pieces to the hot oil and fry until golden brown on one side. Flip and repeat. When the pieces are light pink 80% of the way through, remove from heat and set aside, the salmon will finish cooking while it rests. See note about sticking.
  4. While the salmon rests, prep your toppings. I'm serving mine with cucumber, avocado, red hot finger peppers green onion, cilantro and sesame seeds. Mango, seaweed chips and edamame would also be great additions! When everything is ready, plate up your bowls with rice, fried salmon, and lots of bang bang sauce.

Notes

If your salmon is sticking to the pan, reduce heat and let cook until it naturally releases. For ease, use a non-stick pan with less oil (about 1/2 what's outlined above).