Chef Bae's Spicy Salmon Bao Buns

Ingredients:

For the Salmon:

1 lb Skinless Salmon, cut into small cubes
2 tbsp Coconut Aminos
1 tbsp Rice Vinegar
1 tsp Sesame Oil
1 tsp Chili Paste
1 tsp Toasted White Sesame Seeds
1 tsp Black Sesame Seeds
Salt & Black Pepper, to taste

For the Spicy Mayo:

1/4 cup Avocado Oil Mayo
1–2 tsp Chili Paste
1 tsp Rice Vinegar
Pinch Of Salt

For the Bao Bun:

8 Bao Buns, steamed
1 Persian Cucumber, thinly sliced
Chili Crunch, for topping
Fresh Cilantro, for garnish
Lime Wedges, for serving

Instructions:

1. In a bowl, combine coconut aminos, rice vinegar, sesame oil, chili paste, sesame seeds, salt and pepper. Add salmon and toss gently to coat. Cover and marinate in the fridge for 20–30 minutes.
2. In a separate small bowl, whisk together avocado oil mayo, chili paste, rice vinegar and salt until smooth. Set aside.
3. Heat a nonstick skillet over medium-high heat. Add marinated salmon and cook for 3–4 minutes, flipping gently until just cooked through and caramelized on the edges. Remove from heat.
4. Open each steamed bao bun and layer in sliced cucumber. Add warm salmon, then drizzle with spicy mayo.
5. Top with chili crunch and fresh cilantro. Serve with lime wedges on the side for squeezing. Enjoy!