# What You Need:
→ Salmon
01 - 4 salmon fillets, skinless, 5.3 oz each
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon salt
04 - 1/4 teaspoon black pepper
05 - 1/2 teaspoon smoked paprika
→ Rice
06 - 2 cups cooked jasmine or sushi rice
→ Cucumber-Edamame Salsa
07 - 1 cup shelled edamame, thawed
08 - 1 large cucumber, diced
09 - 2 green onions, thinly sliced
10 - 1 tablespoon rice vinegar
11 - 1 tablespoon soy sauce
12 - 1 teaspoon sesame oil
13 - 1/2 teaspoon chili flakes
→ Bang Bang Sauce
14 - 1/3 cup mayonnaise
15 - 2 tablespoons sweet chili sauce
16 - 1 tablespoon sriracha
17 - 1 tablespoon lime juice
18 - 1 teaspoon honey
→ Garnishes
19 - 1 tablespoon toasted sesame seeds
20 - 2 tablespoons fresh cilantro or parsley, chopped
21 - Lime wedges for serving
# How To Make It:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Pat salmon fillets dry with paper towels. Rub each fillet evenly with olive oil, salt, pepper, and smoked paprika. Arrange on prepared baking sheet in a single layer.
03 - Bake for 12 to 15 minutes until salmon flakes easily with a fork and reaches an internal temperature of 145°F.
04 - While salmon cooks, prepare jasmine or sushi rice according to package instructions if not already cooked. Keep warm.
05 - In a medium bowl, combine edamame, diced cucumber, sliced green onions, rice vinegar, soy sauce, sesame oil, and chili flakes. Toss gently until all ingredients are well combined.
06 - In a small bowl, whisk together mayonnaise, sweet chili sauce, sriracha, lime juice, and honey until smooth and creamy.
07 - Divide cooked rice evenly among four bowls. Top each portion with cucumber-edamame salsa, then place one salmon fillet on top of salsa.
08 - Drizzle each bowl generously with bang bang sauce. Top with toasted sesame seeds and chopped cilantro or parsley. Serve with lime wedges on the side.
