Description
These Bang Bang Salmon Bowls with Pineapple Slaw combine tender, spicy salmon with a vibrant, tangy pineapple slaw and a creamy bang bang sauce. Perfect for a quick and flavorful meal, this recipe features broiled salmon glazed with a Japanese pineapple BBQ sauce, served over rice with fresh avocado, nori, and green onions for a deliciously balanced bowl.
Ingredients
Bang Bang Sauce
- 1/2 cup mayo
- 1/3 cup sweet Thai chili sauce
- 2 teaspoons lime zest
Pineapple Slaw
- 1 bag coleslaw mix or 3 cups shredded cabbage
- 2 cups chopped pineapple
- 1/2 cup chopped fresh cilantro and basil
- 1/4 cup bang bang sauce (from the above)
Salmon and Glaze
- 4 (4 to 6 ounce) salmon fillets, cut into bite-size chunks
- 1 teaspoon chipotle chili powder
- 1 tablespoon tamari or soy sauce
- Sea salt and black pepper, to taste
- 1/4 cup Japanese pineapple BBQ sauce or teriyaki sauce
Spicy Soy Sauce
- 1/3 cup tamari or soy sauce
- 1/4 cup sweet Thai chili sauce
- 1 tablespoon toasted sesame oil
- 1 tablespoon toasted sesame seeds
For Serving
- 2 cups cooked rice
- Nori sheets
- Avocado, sliced
- Green onions, sliced
Instructions
- Make the Bang Bang Sauce: Whisk together the mayo, sweet Thai chili sauce, and lime zest until smooth and creamy. This will be used both as a dressing and a drizzle to top your bowls.
- Prepare the Pineapple Slaw: In a large bowl, combine the coleslaw mix, chopped pineapple, and fresh cilantro and basil. Add 1/4 cup of the prepared bang bang sauce and toss thoroughly to coat the slaw evenly, giving it a vibrant, tangy flavor.
- Preheat the Broiler: Set your oven broiler to high to get it ready for cooking the salmon quickly and with a nice caramelized finish.
- Broil the Salmon: Arrange the salmon chunks evenly on a baking sheet. Sprinkle with chipotle chili powder, tamari or soy sauce, sea salt, and black pepper, then toss gently to coat. Spread the salmon into a single even layer. Broil for 3 to 5 minutes until lightly crisp on the edges.
- Add the Glaze and Broil Again: Spoon the Japanese pineapple BBQ sauce or teriyaki sauce over the salmon, then broil for an additional 1 minute or until the sauce caramelizes slightly, giving the salmon a delicious glaze.
- Whisk the Spicy Soy Sauce: In a small bowl, combine tamari or soy sauce, sweet Thai chili sauce, toasted sesame oil, and sesame seeds. This spicy soy mixture will be drizzled over the rice for an extra flavor punch.
- Assemble the Bowls: Divide the cooked rice evenly into six bowls. Drizzle each with the spicy soy sauce. Top with the glazed salmon pieces, pineapple slaw, sliced avocado, green onions, and sprinkle with toasted sesame seeds. Drizzle with additional bang bang sauce for creaminess and serve accompanied by nori sheets for wrapping or eating alongside.
Notes
- For best results, use fresh salmon and do not overcook to keep it moist and tender.
- If you can’t find Japanese pineapple BBQ sauce, teriyaki sauce is an excellent substitute.
- You can prepare the bang bang sauce and pineapple slaw in advance to save time during assembly.
- Adjust the amount of chipotle chili powder according to your preferred spice level.
- Serve immediately for the freshest texture and flavor.