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.

  • 30 mins preparation
  • Serves 4
  • Print


  • 1 tablespoon extra virgin olive oil
  • 2 x250grams skinless salmon fillets
  • 2 medium carrots (240g), cut into julienne
  • 2 lebanese cucumbers (260g), seeded, cut into julienne
  • 50 gram snow pea sprouts
  • 4 green onions (scallions), sliced thinly lengthways
  • 1 cup coriander (cilantro) leaves
  • extra virgin olive oil cooking spray
  • 4 large rice paper rounds (40g)
  • 2 tablespoons sesame seeds, toasted
Bang bang dressing
  • 1 teaspoon sichuan peppercorns
  • ½ teaspoon dried chilli flakes
  • ¼ cup (45g) sesame seeds
  • 2 tablespoons chinese black vinegar
  • 1 tablespoon light soy sauce
  • 1 tablespoon extra virgin olive oil
  • 2 teaspoons tahini
  • 1 teaspoon brown sugar


  • 1
    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.
  • 2
    Combine carrot, cucumber, snow pea sprouts, green onion and coriander leaves in a large bowl.
  • 3
    Make bang bang dressing.
  • 4
    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.
  • 5
    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.
  • 6
    Scatter bang bang salmon with sesame seeds; serve with rice paper crisps and lime wedges, if you like.
Bang bang dressing
  • 7
    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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