Ingredients
BANG BANG SAUCE
- 1 cup (250 g) whole-egg mayonnaise
- ¼ cup (60 g) sweet chilli sauce
- 1 tbsp sriracha or hot chilli sauce (optional)
- 1 tbsp honey
- 1 tbsp lime juice
SALMON
- 4 salmon fillets, cut into 3 cm (11/4 inch) cubes
- 1 tsp sweet paprika
- 1 tsp onion powder
- ¼ tsp cracked black pepper
- 1 tbsp soy sauce or tamari
- 2 tbsp extra-virgin olive oil
CUCUMBER AND AVOCADO SALAD
- 2 Lebanese (short) cucumbers, sliced
- 1 avocado, diced
- 1 spring onion (scallion), finely chopped, plus extra to serve
- ½ bunch coriander (cilantro), finely chopped
- 1 cup (140 g) edamame beans, thawed and drained (see note 1)
- 3 tbsp extra-virgin olive oil or avocado oil
- 1 tbsp all-purpose soy sauce or tamari
- 1 tbsp rice wine vinegar
- 1 tbsp sesame oil (optional)
- 1 tsp freshly grated ginger (optional)
SERVING SUGGESTION
- Steamed jasmine rice
- Lime wedges (optional)
Instructions
- Make the sauce – In a small bowl, whisk together all the ingredients for the bang bang sauce. Set aside.
- Marinate the salmon – In a large bowl, combine the salmon cubes with the paprika, onion powder, black pepper, soy sauce and olive oil. Toss well to coat. Spoon ¼ cup (60 ml) of the bang bang sauce into the bowl and gently toss again to lightly coat the salmon pieces. If using an air fryer or oven, you can also brush the sauce onto the salmon pieces once the salmon is arranged in the air fryer basket or on the baking tray. Set the remaining sauce aside for serving.
- Cook the salmon using one of the following methods –
Air fryer (recommended): Preheat the air fryer to 200°C (400°F). Arrange the salmon cubes in a single layer in the basket. Air fry for 8–10 minutes, turning halfway through cooking, until golden and cooked through.
Pan-fry: Heat a non-stick frying pan over medium–high heat. Add the salmon cubes and cook for 6–8 minutes, turning every couple of minutes to brown each side, until golden and just cooked through.
Oven-bake: Preheat the oven to 220°C (425°F) (200°C/400°F fan-forced). Line a baking tray with baking (parchment) paper. Arrange the salmon cubes in a single layer. Bake for 12–15 minutes, turning halfway through cooking time, or until cooked through and slightly golden on the edges. Finish with 2–3 minutes under the oven grill (broiler) if you want extra crispiness.
- Make the salad – Combine the ingredients in a medium-sized bowl, tossing to coat everything in the dressing. Set aside in the fridge until ready to serve.
- Serve – Divide the rice among four bowls, then top with the cooked salmon. Drizzle the reserved bang bang sauce over the cooked salmon or serve it on the side for dipping. Serve the cucumber and avocado salad on the side with a sprinkle of extra spring onion and lime wedges, if using.
Notes
Note 1 – Edamame beans can be found in the freezer section of the supermarket. I thaw mine by popping them in the microwave with a splash of water for 1 minute. There are also canned varieties, which I don’t recommend. If you can’t get your hands on them, you can leave them out.
Make ahead
Bang bang sauce – Can be made up to 1 week ahead and stored in an airtight container in the fridge.
Cucumber and avocado salad – Can be made up to 2 days ahead – without the avocado – and stored in an airtight container in the fridge. Add the avocado right before serving for best results (otherwise it will brown).
Salmon – Can be chopped and tossed with the spices (before adding the sauce) up to 24 hours in advance.
Leftovers
Store the cooked salmon, leftover sauce and salad separately in the fridge in airtight containers for up to 2 days (note the avocado does soften and brown). Reheat the salmon gently in the air fryer, oven or pan, or enjoy cold in salads, wraps or sushi rolls.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Fish, Quick and Easy
- Method: Air fryer, Pan-fry, Oven
- Cuisine: Modern Australian