Spicy Bang Bang Salmon Salad with Sesame-Scallion Dressing

Wake up your taste buds with this bold and flavorful salad! Juicy, garlicky salmon is served atop a bed of fresh spinach tossed with shredded carrots, cucumber and a scallion-sesame dressing. The star of the meal is a quick homemade bang bang sauce-a creamy, tangy, spicy combo of mayo, sweet chili sauce, Sriracha and vinegar that ties the whole salad together.

This recipe is perfect for a light yet satisfying dinner. It’s packed with protein and fresh vegetables and the homemade bang bang sauce adds a kick that will keep you coming back for more. Ready in just 30 minutes, it’s an easy weeknight win.

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Ingredients

3.5 teaspoon Rice Wine VinegarView ingredient guideLike ingredientDislike ingredient

6 ounce CarrotView ingredient guideLike ingredientDislike ingredient

1 ounce Sweet Thai Chili SauceView ingredient guideLike ingredientDislike ingredient

5 ounce SpinachView ingredient guideLike ingredientDislike ingredient

1.5 ounce Sesame DressingView ingredient guideLike ingredientDislike ingredient

1 unit Mini CucumberView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 teaspoon SrirachaView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

10 ounce SalmonView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

4 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry produce. Trim and thinly slice scallions, separating whites from greens. In a small bowl, combine scallion whites, half the vinegar and a pinch of salt. Set aside to pickle until ready to use.
2. Pat salmon dry with paper towels; season all over with garlic powder, salt and pepper. Heat a drizzle of oil in a large pan over medium heat. Add salmon and cook until browned and cooked through, 5-7 minutes per side (if your salmon is on the thicker side, cover the pan with a lid after flipping to ensure it cooks through). Transfer to a cutting board to rest.
3. While salmon cooks, trim, peel and grate carrots on the largest holes of a box grater. Trim and halve cucumber lengthwise; thinly slice into half-moons.
4. In a second small bowl, combine mayonnaise, Sriracha (use less if you prefer less heat), half the chili sauce and 1 tsp vinegar. Season with salt and pepper if desired.
5. To the bowl with pickled scallions, add sesame dressing, remaining chili sauce and 1 TBSP oil. Stir to combine. In a large bowl, toss spinach, carrots, half the scallion greens and half the cucumber with as much scallion-sesame dressing as you like. Season with salt if desired.
6. Slice salmon crosswise. Divide salad between bowls; top with salmon and remaining cucumber. Spoon bang bang sauce over salmon. Garnish with remaining scallion greens. Serve.

Recipe Tips

FAQ

Can I use chicken instead of salmon?

Yes, you can substitute boneless skinless chicken breast or thighs. Adjust cooking time as needed until chicken is cooked through.

How do I store leftovers?

Store the salad and bang bang sauce separately in airtight containers in the refrigerator for up to 2 days. Assemble just before serving.

Can I make the dressing ahead of time?

Absolutely! The scallion-sesame dressing and bang bang sauce can be made up to 2 days in advance and refrigerated.