Description
Prepare a flavorful salmon salad featuring a creamy, spicy Bang Bang sauce, served over crisp vegetables and topped with crunchy wonton strips.
Ingredients
Scale
- 1 lb salmon fillet, skin removed
- 1 tablespoon olive oil
- Salt and black pepper to taste
- 4 cups mixed greens (e.g., romaine or spring mix)
- 2 cups shredded Napa cabbage
- 1/2 cup shredded carrots
- 1/4 cup thinly sliced red onion
- 1/4 cup chopped cilantro
- 1/2 cup crispy wonton strips
- For the Bang Bang Sauce:
- 1/2 cup mayonnaise
- 2 tablespoons sweet chili sauce
- 1 tablespoon sriracha (adjust for heat preference)
- 1 teaspoon rice vinegar
- 1 teaspoon honey or maple syrup
- 1/2 teaspoon garlic powder
Instructions
- Preheat your oven to 400°F (200°C). Place the salmon on a baking sheet lined with parchment paper. Rub with olive oil and season with salt and pepper.
- Bake the salmon for 12 to 15 minutes, or until cooked through and flaky. Let it cool slightly, then flake the salmon into bite-sized pieces using a fork.
- While the salmon bakes, prepare the sauce. In a small bowl, whisk together the mayonnaise, sweet chili sauce, sriracha, rice vinegar, honey, and garlic powder until smooth.
- In a large bowl, combine the mixed greens, Napa cabbage, carrots, red onion, and cilantro.
- Gently toss the flaked salmon with about half of the Bang Bang sauce until lightly coated.
- Divide the vegetable mixture among serving bowls. Top each bowl with the sauced salmon.
- Drizzle the remaining Bang Bang sauce over the top of the salad.
- Garnish with crispy wonton strips just before serving.
Notes
- You can cook the salmon in an air fryer at 380°F for 10-12 minutes for a crispier exterior.
- Make the Bang Bang sauce up to three days ahead and store it in the refrigerator.
- For a lower-carb option, substitute the wonton strips with toasted sesame seeds or chopped peanuts.
- Prep Time: 15 min
- Cook Time: 15 min
- Category: Lunch
- Method: Baking
- Cuisine: Asian Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 8
- Sodium: 550
- Fat: 30
- Saturated Fat: 5
- Unsaturated Fat: 25
- Trans Fat: 0
- Carbohydrates: 15
- Fiber: 3
- Protein: 32
- Cholesterol: 90