Ingredients
- 1 cup uncooked white rice
- 4 salmon fillets cut into cubes
- 1 tsp garlic powder
- 1 tsp salt
- 1 tsp sea salt & ground black pepper
- 3 tsp Cajun seasoning
- 1 tbsp vegetable oil for searing
- 1 tbsp unsalted butter
- 3 tbsp chopped chives
Bang Bang Sauce
- ½ cup mayonnaise
- ¼ cup sweet chili sauce
- 2 tbsp sriracha sauce less or more to taste
- 1 tbsp honey
- 1 tbsp lime juice
Instructions
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Cook rice in salted water according the package directions.
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In the meantime, pat the salmon fillets dry. Cut lengthwise in half, then into 1 inch/2.5 cm cubes. In a bowl, combine the salmon cubes with salt, pepper, garlic powder and Cajun seasoning. Toss well to coat the salmon evenly. Set aside.
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Make the bang bang sauce by adding the ingredients to a bowl or jar. Whisk well to combine.
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Chop the chives.
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Heat oil and butter over medium high in a nonstick skillet. Add salmon cubes and place in a single layer. Sear for 1 minute, turn and sear for 1 minute more.
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Serve immediately over rice. Drizzle with prepared sauce and garnish with chives. Pair with a cucumber salad.