Crow Feather Flock

Ingredients:

For the Salmon Bites:

1 1/2 pounds salmon fillets (skin removed, cut into bite-sized pieces)

1 tablespoon olive oil

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon smoked paprika

1/2 teaspoon salt

1/2 teaspoon black pepper

1/4 teaspoon cayenne pepper (optional, for extra heat)

For the Bang Bang Sauce:

1/2 cup mayonnaise

1/4 cup Thai sweet chili sauce

1 tablespoon sriracha sauce (adjust for preferred heat level)

1 tablespoon honey

1 tablespoon lime juice (freshly squeezed)

Optional Garnish:

Fresh parsley or cilantro, chopped

Green onions, sliced

Sesame seeds

Cooking Directions

Step 1:

Prep the Salmon

Pat the salmon fillets dry with paper towels to ensure a crispy texture. Remove any skin and cut the salmon into 1-inch bite-sized cubes.

Place the salmon pieces in a large bowl. Drizzle with olive oil and sprinkle with garlic powder, onion powder, smoked paprika, salt, black pepper, and cayenne pepper (if using).

Toss gently to coat the salmon evenly with the seasoning.

Step 2:

Make the Bang Bang Sauce

In a small mixing bowl, whisk together mayonnaise, Thai sweet chili sauce, sriracha, honey, and lime juice until smooth and creamy.

Taste and adjust the sauce—add more sriracha for heat or honey for sweetness. Set aside.

Step 3:

Cook the Salmon

Heat a large non-stick skillet over medium-high heat and add a small amount of olive oil to prevent sticking.

Once the oil is hot, add the salmon pieces in a single layer, making sure not to overcrowd the pan. Work in batches if needed.