Bang Bang Salmon Rice Bowl

Ingredients

• 4x 4-6oz skinless salmon filets
• Breading Mix (2 cups of flour and 1 cup of cornstarch mix; season with blackened seasoning)
• 1lb of frozen bag of baby carrots and green peas
• 2 cups Jasmine Rice (pre-cook rice)
• 2 tsp of sesame seeds
• 2 eggs
• 4 tsp of soy sauce
• 3 cups of Mayo
• 3 cups of Thai Chili sauce
• 1 cup of sliced green onions
• 1 egg
• 1 cup of milk (mix for wash)
• 2 tsp of mustard
• 3 cups of oil

Directions

SHRIMP

1. Heat oil in frying pan on med high temp
2. Take salmon filets, clean and pat dry, cut in to 1in cubes
3. Season salmon bites with Chef Aubrey’s Blackened Seasoning
4. Dip bites into egg wash (eggs and milk mixed together)
5. Add salmon bites to breading mix and toss until fully covered with breading (best method is using an old paper bag and shake well)
6. Add salmon bites to grease; Cook about 3 minutes on each side until done
7. Remove from grease and allow bites to drain on a baking pan; set bites to the side

FRIED RICE

1. Add 2 cracked eggs into a large sautée pan on med heat; Allow eggs to cook well
2. Add frozen bag of mixed carrots and peas
3. Add cooked rice
4. Add soy sauce
5. Add sesame seeds
6. Season rice and mix together

BANGBANG SAUCE

1.  Mix 3 cups of mayo and 3 cups of Thai chili sauce in a bowl; pour into a squeeze bottle or use ladle

Create Your Bowl

1. Add your rice to a serving dish of your choice
2. Add bites on top
3. Drizzle sauce on top and garnish with sesame seeds and green onions

Recipe Courtesy of Chef Aubrey Norman of Downtown Consultants, contact 601-212-2516 or downtowncafeJXN@yahoo.com for any food or catering inquiries.

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