This bang bang salmon, an easy, sweet-spicy sheet pan preparation, is accompanied by a quick cucumber avocado salad. Serve over rice if you like.
Ingredients
- 2 , 8 ounce
- 0.13 teaspoons salt
- 0.25 cups mayonnaise
- 1 tablespoon sweet chili sauce
- 1 teaspoon chile garlic sauce , such as Sriracha®
- 1 small cucumber , chopped
- 1 avocado
- 1 tablespoon chopped cilantro
- 1.5 teaspoons salt
- 1 teaspoon lime juice
Instructions
-
1
Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C). Line a large baking sheet with parchment paper.
-
2
Place salmon filets on the prepared baking sheet and sprinkle with 1/8 teaspoon salt.
-
3
Whisk mayonnaise, sweet chili sauce, and Sriracha (R) together in a small bowl. Spoon half of sauce over filets; reserve remaining sauce for serving.
-
4
Bake salmon in the preheated oven for 8 minutes. Turn broiler on High and broil until fish flakes easily with a fork, about 6 minutes.
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5
Meanwhile, for salad, combine cucumber, avocado, cilantro, 1 1/2 teaspoons salt, and lime juice in a separate bowl.
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6
Drizzle reserved sauce over salmon, and serve with cucumber salad.
Nutrition Facts
Per serving
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