Bang Bang Salmon Bites

 Bang Bang Salmon Bites is a flavorful, easy-to-make dish that pairs perfectly cooked salmon topped with a creamy, spicy sauce, bringing a delicious kick to your weeknight dinner. Salmon is an excellent source of protein, and broccoli is rich in vitamins, high in fiber, and low in calories. The recipe was adapted from  Forked Spoon and serves two. It was served over Jasmine rice. A Salmon Bowl can be created with this recipe, adding in cucumbers, green onions, and rice. 

The Salmon:

• 1 pound salmon fillets - skinless, cut into 2-inch cubes
• 2 tablespoons cornstarch
• 1 teaspoon garlic powder
• 1/2  teaspoon onion powder
• 1 teaspoon paprika
• 1 teaspoon Old Bay Seasoning 
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• 1 tablespoon sesame seeds
• 1-1/2 tablespoons olive oil

Bang Bang Sauce:

• ½ cup mayonnaise or yogurt
• ¼ cup sweet chili sauce
• 1-2 teaspoons Sriracha
• 1 teaspoon honey
• 1-2 teaspoons lime juice

Directions: 

•  Add the salmon cubes to a large bowl. Sprinkle in the cornstarch, garlic powder, onion powder, paprika, salt, and pepper. Toss until each piece is evenly coated (do not add the oil yet).
• Place a large skillet over medium heat and add the olive oil. Let it heat until shimmering. Arrange half the salmon in a single layer. Cook 2 to 3 minutes per side, turning to brown multiple sides, until lightly crisped and flaky.
  
  
  Use a pair of tongs for this step. Transfer the cooked salmon to a plate and sear the remaining salmon the same way.
• In a medium bowl, whisk together the mayonnaise, sweet chili sauce, sriracha, honey, and lime juice until smooth. 
• Drizzle the Bang Bang sauce over the warm salmon bites. Serve with Jasmine rice and top with sliced cucumber and green onions, if desired.

Exra Notes

• Salmon: Use center-cut fillets for more even cubes; you can also use steelhead trout the same way.
• Cornstarch helps create the light crust. Arrowroot starch can work similarly.
• For a tangier, lighter sauce, swap the mayo with Greek yogurt.
• Adjust the heat by adding more or less sriracha.  Adding honey can tone down the flavor. 
• Pat the salmon dry before seasoning so the coating clings and browns well.
• Drizzle the sauce over the salmon right before serving to keep the crust crisp (or toss if you prefer fully coated bites).
• Store leftovers in an airtight container in the refrigerator for up to 3 days.