Bang Bang Salmon Bowls with Pineapple Slaw
These quick salmon bowls feature a crispy, spicy glaze and a refreshing pineapple slaw that makes dinner feel like a tropical vacation.
recipesbynani.comThere is something special about a dinner that comes together in thirty minutes but still feels like a restaurant meal. These bowls are a favorite in my house because the sweetness of the pineapple perfectly balances the spicy kick of the bang bang sauce.
My best tip for this recipe is to pat the salmon dry with a paper towel before you start cooking it. This simple step helps the fish get a nice golden crust in the pan instead of steaming, which makes all the difference in the final texture.
🧺 Ingredients
- 1 pound salmon fillets, cut into bite sized cubes
- 1 tablespoon olive oil
- 1/2 cup mayonnaise
- 2 tablespoons sweet chili sauce
- 1 tablespoon sriracha
- 2 cups shredded cabbage
- 1 cup diced fresh pineapple
- 1 tablespoon lime juice
- 2 cups cooked white or brown rice
- 1 ripe avocado, sliced
👩🍳Instructions
- 1
In a small bowl, whisk together the mayonnaise, sweet chili sauce, and sriracha to make your bang bang sauce. Set this aside.
- 2
Toss the shredded cabbage, pineapple, and lime juice together in a medium bowl to create the slaw.
- 3
Heat the olive oil in a large skillet over medium high heat.
- 4
Add the salmon cubes to the skillet and cook for about five minutes, turning occasionally until they are cooked through and golden on all sides.
- 5
Pour half of the bang bang sauce into the pan with the salmon and toss gently to coat every piece.
- 6
Divide the cooked rice into bowls. Top each bowl with the glazed salmon, a scoop of the pineapple slaw, and a few slices of avocado. Drizzle with the remaining sauce before serving.
💡 Tips
Store any leftover sauce in an airtight container in the fridge for up to three days. If you want to keep the slaw extra crunchy, toss the cabbage and pineapple with the lime juice right before you are ready to eat.
Made this recipe? Let us know how it went.
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