What is Bang Sang Sauce?

Bang bang sauce is a creamy and spicy sauce that is popular in Asian-inspired cuisine. It is typically made from a combination of mayonnaise, sweet chilli sauce, and sriracha sauce, although variations of the recipe may include additional ingredients such as honey, garlic, lime juice, or vinegar.

Do I leave the salmon skin on?

I recommend using skinless salmon for this recipe. However, if your salmon filets have skin, you can leave it on and cut them into cubes. After cooking, the salmon will easily separate from the skin, allowing for easy removal.

How can you tell when salmon is cooked?

Salmon is considered cooked when it is opaque pink and easily flakes apart. The internal temperature should be 145F/ 63C, but salmon can be eaten at medium which is closer to 130F/ 55C.

Healthy Bang Bang Salmon – Goodness Avenue

Description

Delicious bang bang salmon lettuce wraps! Pan-seared cajun salmon chunks with rice, shredded veggies, edamame and drizzled with a healthier homemade bang bang sauce. So fresh and healthy!

Ingredients

Scale

1lb/ 450g salmon, cut into cubes
1 tablespoon cajun seasoning
2 cups cooked rice
1 cup shredded carrot
1 cup edamame
2 teaspoons sesame seeds
8 butter lettuce leaves or 1 cucumber, sliced
2 cups shredded cabbage*
1/2 cup apple cider vinegar
1/2 cup boiling water
2 teaspoons salt

Bang bang sauce:

1/2 cup non fat greek yoghurt
2 tablespoons sweet chilli sauce
2 tablespoons sriracha sauce
1 tablespoon apple cider vinegar

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Instructions

Pickled cabbage: Start by placing the cabbage in a bowl with apple cider vinegar, boiling water and salt, stir and cover for 30 minutes.
Salmon: Cut the salmon into cubes, spray with oil and toss in seasonings. Heat a skillet over a medium heat and cook salmon for 2-3 minutes on each side.
Bang bang sauce: Whisk together the sauce ingredients until creamy.
Serve as lettuce wraps: Place some rice on the lettuce leaves, top with the cabbage, carrot, salmon, edamame, drizzle with bang bang sauce and sprinkle with sesame seeds.
Serve as a bowl: Dive the rice between bowls and top with the cabbage, carrot, salmon, edamame and cucumber. Drizzle with bang bang sauce and sprinkle with sesame seeds.

Notes

Store leftovers in a airtight container in the fridge for up to 3 days.
Store leftover sauce in a seperate container in the fridge for up to 5 days.

Keywords: cajun salmon, ban bang sauce, yogurt