Bowls de salmón bang bang llenos de nutrientes

Ingredientes

• 1 1/2 lbs salmon fillet, skin removed and cut into 1-inch cubes
• 2 tablespoons cornstarch
• 1 tablespoon avocado oil or vegetable oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup mayonnaise
• 3 tablespoons sweet chili sauce
• 1 tablespoon sriracha
• 1 teaspoon rice vinegar
• 2 cups cooked jasmine rice or cauliflower rice
• 1 large avocado, sliced
• 1 cup shredded red cabbage
• 1 large carrot, julienned or shredded
• 1/2 cup chopped fresh cilantro
• 2 green onions, thinly sliced
• 1 tablespoon sesame seeds, for garnish
• Lime wedges, for serving

Preparación

1. 1

   Make the Bang Bang Sauce: In a small bowl, whisk together the mayonnaise, sweet chili sauce, sriracha, and rice vinegar until smooth. Set aside half of the sauce for drizzling over the finished bowls, and reserve the other half for tossing with the cooked salmon.

2. 2

   Prep the Salmon: Pat the salmon cubes dry with paper towels. In a medium bowl, toss the salmon with the cornstarch, salt, and pepper until each piece is evenly coated.

3. 3

   Sear the Salmon: Heat the avocado oil in a large non-stick skillet over medium-high heat. Once the oil is shimmering, carefully add the salmon cubes in a single layer (work in batches if needed to avoid overcrowding). Cook for 2-3 minutes per side, until each piece is deeply golden and crispy. The internal temperature should reach 125°F for medium, or 135°F for well-done.

4. 4

   Toss in the Sauce: Turn the heat down to low. Add the reserved half of the Bang Bang sauce to the skillet with the salmon. Gently toss the salmon in the sauce until every piece is glistening and coated. Let it warm through for about 30 seconds, then remove from heat immediately.

5. 5

   Assemble the Bowls: Divide your cooked rice or greens between four bowls. Arrange the sliced avocado, shredded cabbage, and julienned carrots neatly around the bowl. Pile the saucy salmon cubes in the center. Drizzle the remaining Bang Bang sauce over everything, then garnish with cilantro, green onions, and sesame seeds. Serve with a lime wedge for squeezing.