Bang Bang Salmon
Ingredients
For the Salmon
- 4 6-ounce salmon filets bones removed, skin on
- 2 tablespoons olive oil
- 1 lime juiced, about 1 tablespoon
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- White rice for serving
- Sesame Seeds & Green Onion to garnish
For the Bang Bang Sauce
- 1.5 cups mayonnaise substitute Greek yogurt
- 1 clove garlic minced
- 1 lime juiced
- 2 tablespoons rice vinegar
- 2 tablespoons honey
- 1 tablespoon paprika
- 1 tablespoon sriracha or your favorite hot sauce
- 1/2 teaspoon black pepper
Method
- In a cast iron skillet or non-stick pan, heat the olive oil over medium heat. Once the oil begins to shimmer, place your salmon fillets skin side down in the oil. Top each piece with lime juice, salt and pepper. Cook for 6 minutes until the skin begins to crisp. Flip each piece over, and cook the fish skin-side up for 2-3 more minutes. Salmon will be done when it reaches an internal temperature of 145 degrees Fahrenheit.
- Once salmon is cooked, remove the skin and discard. I cut my salmon into bite-sized pieces, but you can choose to leave the filets whole if desired.
- Make the sauce: in a medium mixing bowl, add all the sauce ingredients together in a bowl and mix well to combine. Toss half of the bang bang sauce with the cooked salmon. Save the other half of the sauce for drizzling.
- Serve salmon over white rice, and top with sesame flakes and green onions if desired. Top with a spoonful of leftover sauce to garnish.
- Store leftovers in an airtight container for up to 2 days.
Nutrition
Calories442kcalCarbohydrates7gProtein23gFat33gSaturated Fat7gPolyunsaturated Fat22gMonounsaturated Fat12gTrans Fat0.1gCholesterol80mgSodium434mgPotassium610mgFiber1gSugar5gVitamin A516IUVitamin C6mgCalcium27mgIron1mg