Crispy ‘bang bang’ salmon bites recipe
Crispy ‘bang bang’ salmon bites with sesame-roasted broccoli Bite-sized crispy salmon with sweet sriracha sauce and sesame broccoli on the side – give it a go for your next midweek family dinner. 1 head of broccoli, cut into florets2 tbsp sesame oil1 tbsp soy sauce1 tbsp honey 1 tsp toasted sesame seeds 1 head of broccoli, cut into florets 2 tbsp sesame oil 1 tbsp soy sauce 1 tbsp honey 1 tsp toasted sesame seeds 100ml/3½fl oz sriracha2 tbsp sweet chilli sauce1 tbsp honey 100ml/3½fl oz natural yoghurt 100ml/3½fl oz sriracha 2 tbsp sweet chilli sauce 1 tbsp honey 100ml/3½fl oz natural yoghurt 50g/1¾oz plain flour1 tsp paprika1 tsp garlic granules1 tsp ground ginger2 free-range eggs, lightly beaten150g/5½oz panko breadcrumbs2 salmon fillets (150g/5½oz each), skin removedsalt and freshly ground black pepper 50g/1¾oz plain flour 1 tsp paprika 1 tsp garlic granules 1 tsp ground ginger 2 free-range eggs, lightly beaten 150g/5½oz panko breadcrumbs 2 salmon fillets (150g/5½oz each), skin removed salt and freshly ground black pepper 1 tbsp toasted sesame seeds250g/9oz cooked sticky rice4 spring onions, sliced 1 red chilli, sliced 1 tbsp toasted sesame seeds 250g/9oz cooked sticky rice 4 spring onions, sliced 1 red chilli, sliced Method For the broccoli, pre-heat the oven to 220C/200C Fan/Gas 7. Pop the florets into a roasting tin, then pour over the sesame oil, soy sauce and honey. Roast for 15 minutes. Meanwhile, put all the sauce ingredients into a bowl and mix well. Set aside.Arrange three dishes on your work surface. Put the flour, paprika, garlic granules, ground ginger, salt and pepper into one and mix well. Put the eggs in another, then tip the breadcrumbs into the third bowl. Cut the salmon into bite-sized pieces, then coat the pieces in the seasoned flour, followed by the egg, then finally the breadcrumbs. Heat a good amount of oil in a large frying pan over a medium-high heat – you need enough oil to come halfway up the sides of the pieces of salmon. Once the oil is hot, shallow-fry the salmon pieces until they are golden and crisp all over. Once they are done, remove them from the pan and place on a plate lined with kitchen paper to blot off excess oil. Serve the crispy salmon with some sticky rice and the broccoli. Drizzle over plenty of the bang bang sauce and scatter with sesame seeds, spring onions and red chilli, if you like. Serve the remaining sauce on the side. For the broccoli, pre-heat the oven to 220C/200C Fan/Gas 7. Pop the florets into a roasting tin, then pour over the sesame oil, soy sauce and honey. Roast for 15 minutes. For the broccoli, pre-heat the oven to 220C/200C Fan/Gas 7. Pop the florets into a roasting tin, then pour over the sesame oil, soy sauce and honey. Roast for 15 minutes. Meanwhile, put all the sauce ingredients into a bowl and mix well. Set aside. Meanwhile, put all the sauce ingredients into a bowl and mix well. Set aside. Arrange three dishes on your work surface. Put the flour, paprika, garlic granules, ground ginger, salt and pepper into one and mix well. Put the eggs in another, then tip the breadcrumbs into the third bowl. Arrange three dishes on your work surface. Put the flour, paprika, garlic granules, ground ginger, salt and pepper into one and mix well. Put the eggs in another, then tip the breadcrumbs into the third bowl. Cut the salmon into bite-sized pieces, then coat the pieces in the seasoned flour, followed by the egg, then finally the breadcrumbs. Cut the salmon into bite-sized pieces, then coat the pieces in the seasoned flour, followed by the egg, then finally the breadcrumbs. Heat a good amount of oil in a large frying pan over a medium-high heat – you need enough oil to come halfway up the sides of the pieces of salmon. Once the oil is hot, shallow-fry the salmon pieces until they are golden and crisp all over. Once they are done, remove them from the pan and place on a plate lined with kitchen paper to blot off excess oil. Heat a good amount of oil in a large frying pan over a medium-high heat – you need enough oil to come halfway up the sides of the pieces of salmon. Once the oil is hot, shallow-fry the salmon pieces until they are golden and crisp all over. Once they are done, remove them from the pan and place on a plate lined with kitchen paper to blot off excess oil. Serve the crispy salmon with some sticky rice and the broccoli. Drizzle over plenty of the bang bang sauce and scatter with sesame seeds, spring onions and red chilli, if you like. Serve the remaining sauce on the side. Serve the crispy salmon with some sticky rice and the broccoli. Drizzle over plenty of the bang bang sauce and scatter with sesame seeds, spring onions and red chilli, if you like. Serve the remaining sauce on the side.