Description
Bang Bang Salmon with Cucumber & Avocado is a nourishing baked salmon dish served family style with a creamy sweet chili sauce and a fresh, lime kissed topping with cilantro. Balanced, flavorful, and easy enough for a weeknight while still feeling special.
Ingredients
Units
For the Salmon
- 1 1/2 pounds salmon (2-4 filets)
- 1 1/2 teaspoons fine sea salt (or your favorite all-purpose seasoning)
- 1/2 teaspoon freshly ground black pepper
For the Bang Bang Sauce
- 1/4 cup mayonnaise (or veganaise)
- 3 tablespoons sweet chili sauce
- 1 clove garlic, pressed, grated, or minced
- 2 teaspoons soy sauce (or tamari or coconut aminos)
For the Cucumber and Avocado Mixture
- 1 cucumber, chopped
- 1 to 2 avocados, diced
- 1/4 cup chopped fresh cilantro
- Juice of 1 lime
- 1 to 2 teaspoons honey, to taste
- Pinch of sea salt
For Serving
- Cooked rice
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper. Pat the salmon dry, place it whole on the baking sheet, and season evenly.
- Mix the mayonnaise, sweet chili sauce, garlic, and soy sauce. Reserve half of the sauce. Spread a small amount of sauce over the salmon and bake for 10 minutes.
- Switch to broil and cook for 2 to 3 minutes until lightly golden and cooked through. Set a timer to ensure the salmon doesn’t burn
- Gently toss the cucumber, avocado, cilantro, lime juice, and honey in a bowl. Add salt if desired. (You can do this while the salmon bakes.)
- Serve the salmon with rice, drizzle with reserved sauce, and top with the cucumber and avocado mixture.
Notes
- Store leftovers separately and add the cucumber mixture just before serving