Bang Bang Salmon Bites

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  Salmon(454g)
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  Olive oil(15g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Honey(10g)
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  Soy Sauce, Low Sodium(5g)
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  Paprika, Ground(5g)
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  Garlic powder(1g)
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  ¼ teaspoon kosher salt
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  ¼ teaspoon ground black pepper
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  Greek Yogurt (Nonfat)(80g)

  Plain Greek yogurt — nonfat (0%) or low-fat (2%). Not regular yogurt.

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  Sweet Chili Sauce, Prepared(45g)
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  Sriracha sauce(5g)
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  Rice, White, Long-Grain
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  Edamame, Shelled
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  Avocado
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  Cucumber
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  Green Onion (Scallion)
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  Cilantro, Fresh

Instructions

1. 1Cut the salmon into 1-inch cubes and place in a medium bowl. Add the olive oil, honey, soy sauce, paprika, and garlic powder; toss until evenly coated.
2. 2Heat a large skillet over medium-high heat for 2 minutes. Working in batches to avoid overcrowding, add the salmon cubes and cook 4–5 minutes per side until golden brown on the exterior and the flesh flakes easily with a fork, reaching an internal temperature of 145°F.
3. 3While the salmon cooks, prepare the white rice according to package directions.
4. 4In a small bowl, whisk together the nonfat Greek yogurt, sweet chili sauce, and sriracha until smooth; taste and adjust heat as desired.
5. 5Divide the white rice evenly between 2 airtight meal prep containers while hot. Top each portion with the cooked salmon bites, cooked edamame, fresh avocado slices, and diced cucumber.
6. 6Drizzle the bang bang sauce over each container and sprinkle with chopped green onions and fresh cilantro.
7. 7Seal the containers and refrigerate until ready to serve, up to 4 days.