Salmon Nuggets with Bang Bang Sauce

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You will love these baked, bite-sized Salmon Nuggets coated in Panko breadcrumbs served with a creamy, tangy, and slightly spicy bang bang sauce.

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Enjoy as an easy-to-eat appetizer or pair with my favorite quick Asian cucumber salad for a fresh, flavor-packed meal!

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To make, combine all ingredients for the bang bang sauce in a small bowl.

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Pat salmon fillets dry with paper towels and cut the salmon into bite-sized cubes.

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Season with 1/2 tsp. salt and 1/2 tsp. pepper. Set aside.

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Toast the panko breadcrumbs for 3-5 minutes or until they become golden.

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Set up your dredging stations with the whisked eggs, flour and panko breadcrumbs.

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Dredge the pieces of salmon in the flour first, shaking off any excess. Then dip in the egg, and lastly coat in the Panko.

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Place salmon on the prepared baking sheet.

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Bake in preheated oven for 12-15 minutes.

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While the salmon bites are cooking, thinly slice cucumbers at an angle.

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Place in a bowl and sprinkle with kosher salt. Toss and let sit for 5 minutes to draw out excess moisture.

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Gently pat cucumbers dry with a paper towel.

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In a small bowl, whisk together rice vinegar, soy sauce, honey, sesame oil, and neutral oil until balanced and smooth.

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Add cucumbers to the dressing and toss to coat. Stir in chili crisp, sesame seeds, ginger/garlic, and scallions.

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Serve the salmon bites and Asian cucumber salad over rice with the bang bang bang sauce, sesame seeds, and green onions. ENJOY!

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For full recipe, instructions, helpful tips, and more swipe up or visit blog!

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