Name: Bang bang salmon
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 1 serving
Ingredients: 6 oz Atlantic salmon fillet, skinned and cut into 1-inch cubes; 2 1/2 tbsp white rice; 3 tbsp water; 1 1/2 tbsp nonfat Greek yogurt; 2 tsp sweet chili sauce; 3/4 tsp sriracha; 3/4 tsp lime juice; 1/2 tsp avocado oil; 1/4 tsp salt; 3.5 oz cucumber, thinly sliced; 1 green onion, sliced

Nutrition

Per serving

574 calories

Protein: 41g; 29% of calories
Carbs: 46g; 32% of calories
Fat: 25g; 39% of calories

Instructions

Prep 10 min · Cook 10 min

In a small saucepan, combine the white rice, water, and a small pinch of the salt. Bring to a boil, then cover and reduce heat to low. Simmer for 15 minutes, then remove from heat and let sit covered.
In a medium bowl, whisk the Greek yogurt, sweet chili sauce, sriracha, and lime juice until combined.
Pat the salmon cubes very dry with paper towels and season with the remaining salt. Heat the avocado oil in a 12-inch nonstick skillet over medium-high heat. Add salmon in one layer and cook without moving for 1 minute to develop a crust. Turn and cook for another 2 to 3 minutes, searing 3 to 4 sides total, until golden and just opaque. Done when flakes easily, 145°F.
Spoon the rice onto a plate and arrange the cucumber slices alongside. Toss the warm salmon gently in the sauce bowl just to coat, then pile over the rice. Garnish with green onions.

Nutrition

Ingredients

Instructions

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