Ingredients:
2 sachets of uncooked low carb rice (Qetoe low carb rice)
4 salmon fillets, cut into cubes
1 tsp each: garlic powder, salt, black pepper
3 tsp Cajun seasoning
1 tbsp vegetable oil, for searing
1 tbsp unsalted butter
3 tbsp chopped chives
Bang Bang Sauce:
½ cup mayonnaise
¼ cup sweet chili sauce
2 tbsp sriracha sauce, less or more to taste
1 tbsp lime juice
Instructions:
Cook the low carb rice according to the package directions.
Pat the salmon fillets dry, then cut them lengthwise in half and into 1 inch/2.5 cm cubes. In a bowl, combine the salmon cubes with salt, pepper, garlic powder, and Cajun seasoning. Toss well to coat the salmon evenly. Set aside.
Make the Bang Bang sauce by adding the mayonnaise, sweet chili sauce, sriracha sauce, , and lime juice to a bowl or jar. Whisk well to combine.
Chop the chives.
Heat the vegetable oil and unsalted butter over medium-high heat in a nonstick skillet. Add the salmon cubes and place them in a single layer. Sear for 1 minute, then turn and sear for 1 minute more.
Serve the seared salmon cubes immediately over the cooked low carb rice. Drizzle the prepared Bang Bang sauce over the top of the salmon and garnish with chopped chives. Pair with a cucumber salad and enjoy!
