It may not be hot yet, but warmer days are coming. This main course recipe of Bang-Bang Salmon Bowls, followed by a refreshing Mango Mousse dessert, is just the ticket for summer months.
BANG-BANG SALMON BOWLS
Step 1: Edamame salad
- 1 cucumber, sliced thin
- 1 cup shelled edamame
- 2 bunches green onions, thinly sliced
Combine in a large bowl, set aside and make dressing.
Step 2: Asian Dressing
- ¼ cup olive oil
- ¼ cup toasted sesame oil
- 3 Tbs. soy sauce
- 3 Tbs. rice vinegar
- 2 Tbs. honey
- 1 ½ tsps. grated ginger or ginger paste
- ½ tsps. kosher salt
Whisk together, measure out 1/4 cup of Asian dressing and toss with the edamame salad. Reserve the rest for the salmon.
Step 3: Salmon
- 1 lb. thick salmon filet, skin removed, and cut into 1-inch chunks
- ½ tsp. sea salt
- ½ tsp. garlic powder
- ½ tsp. paprika
- ¼ tsp. ground black pepper
- 2 tsps. honey
- 1 Tbs. olive oil
Gently toss all ingredients in a bowl. To cook salmon, use olive oil spray for air fryer and cook at 350 degrees for eight minutes. Or, use olive oil to coat a pan or skillet and cook in an oven at 350 degrees until desired doneness. Gently toss the salmon pieces halfway through the cooking process.
Step 4: Bang-bang Sauce
- ½ cup mayonnaise
- ¼ cup sweet Thai chili sauce
- 1 Tbs. sriracha sauce
- 1 Tbs. honey
- 1 Tbs. lime juice
Cooked Jasmine rice (or rice of your choice)
To assemble the Bang-Bang Salmon Bowls, line bowls with jasmine rice; top with edamame salad and salmon; drizzle bang-bang sauce over top of salmon. Finish with avocado and chopped cilantro.
MANGO MOUSSE
- 2 cups heavy cream (add ¼ cup powdered sugar if mango is not sweet)
- 2 (8-oz) blocks cream cheese
- 2 cups fresh, ripe mango puree
- Fresh raspberries and sprigs of mint for garnish
Soften cream cheese by leaving out or putting in microwave for about 30 seconds. Whip with a hand mixer cream cheese and mango until light and fluffy. Whip separately heavy cream until stiff peaks form. Add ¼ powdered sugar to the heavy cream only if mango is not sweet. Add 1/3 of whipped cream to mango/cheese and mix well. Slowly fold in the remaining whipped cream. Spoon or pipe into small serving bowls. Garnish with fresh raspberries and a sprig of mint.