Cajun Bang Bang Salmon Bowls

• 1 cup/250 g uncooked white 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 honey
• 1 tbsp lime juice

1. Cook rice in salted water according the package directions.
2. In the meantime, pat the salmon fillets dry. Cut lengthwise in half, then 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.
3. Make the bang bang sauce by adding the ingredients to a bowl or jar. Whisk well to combine.
4. Chop the chives.
5. Heat oil and butter over medium high in a nonstick skillet. Add salmon cubes and place in a singel layer. Sear for 1 minute, turn and sear for 1 minute more.
6. Serve immediately over rice. Drizzle with prepared sauce and garnish with chives. Pair with a cucumber salad. Enjoy!