Description
These bang bang salmon bowls are a flavorful and healthy dish! They’re paleo, low-carb, whole30 and can be made AIP.
Scale
Ingredients
For the bang bang sauce
- 1/3 cup compliant mayo (like primal kitchen mayo)
- 1 1/2 – 2 tbsp thai chili sauce (like this)
- 1–2 tsp sriracha (or hot sauce, use something sugar free like this for keto)
- 1 tsp coconut aminos
- 1/2 tsp sea salt
- 1/4 tsp black pepper
For the AIP bang bang sauce (optional, only use for AIP)
- 1/4 cup coconut cream
- 2 tsp AIP ketchup (or this)
- 1 tsp coconut aminos
- 1/2 tsp turmeric powder
- 1 tsp ginger powder
- 1 tsp horseradish powder
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp sea salt
For the salmon & bowls
- 1 lb salmon, portioned into filets
- 2 tbsp avocado oil
- 4 cups cauliflower rice, prepared
- 3 cups broccoli, steamed
- 2 tbsp green onion, chopped
Instructions
- Preheat the oven to 400 F and line a baking sheet with parchment paper.
- Combine the ingredients for the bang bang sauce and whisk well. Season further to taste.
- Pat the salmon dry and top with avocado oil. Add the majority bang bang sauce to the salmon, and reserve some on the side (reserve and serve on top when the salmon is done if using AIP sauce). Evenly spread the sauce over the salmon.
- Transfer the salmon to the oven and bake for 12-15 minutes or until the salmon is cooked through and easily flakes.
- Divide the cauliflower rice and broccoli between 3-4 bowls. Add the salmon and top with green onion and serve fresh with extra sauce on the side.
Notes
Adjust the spicy sauces and seasonings to taste.
All nutritional information are estimations and will vary. Estimations do not include optional ingredients.
- Category: Main Dishes
- Method: Oven Baked
- Cuisine: Asian Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 392
- Fat: 26.6g
- Carbohydrates: 11.5g
- Fiber: 4.1g
- Protein: 29.6g
Keywords: bang bang salmon