Quick & Easy

Bang bang salmon

Bang bang sauce is a little bit sweet, a little bit spicy, a little bit creamy, and a perfect accompaniment for this salmon salad.
A large platter with bang bang salmon salad
A large platter with bang bang salmon salad


Bang bang dressing



Heat oil in a large frying pan over high heat. Cook salmon for 4 minutes; turn, cook for a further 2 minutes or until just cooked but still pink in the centre.


Combine carrot, cucumber, snow pea sprouts, green onion and coriander leaves in a large bowl.


Make bang bang dressing.


Spray 1 rice paper round with oil; microwave on HIGH (100%) for 50 seconds or until puffed up and white. Repeat with remaining rice papers.


Flake salmon into large pieces, place in a bowl with the dressing; toss gently to combine. Place the carrot mixture on a platter; top with salmon.


Scatter bang bang salmon with sesame seeds; serve with rice paper crisps and lime wedges, if you like.

Bang bang dressing


Stir peppercorns, chilli and sesame seeds in a small frying pan over medium heat for 2 minutes or until seeds are golden. Cool. Grind with a spice grinder or mortar and pestle to a fine powder. Place in a screw-top jar with remaining ingredients; shake well to combine.

You can shred the carrot with a julienne peeler, mandoline or V-slicer. If you don’t have one you can coarsely grate the carrot instead. If you don’t have a microwave serve the salmon with steamed brown rice or quinoa instead of the rice paper crisps.


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