Homemade boom boom sauce how to#
Homemade boom boom sauce free#

An excellent flavorful sauce to enjoy as a dip with the fries or as a topping for burger or hotdog. And this recipe is the homemade version of the Sheet’s popular sauce. It is a versatile dipping sauce that is slowly getting popular because of its unique taste. If you have had any takeouts from the Sheets or the Bonefish grills you will not be asking this question. Initially, I made this to serve with shrimp tacos, Later this excellent dip turned out as our most preferred dip. Potential to serve with anything, it instantly boosts up the flavors of the fries, the burgers, chicken, hot dogs, and much more. With just a few minutes whipping up, an boom boom sauce is ready that the whole family loves.

And you’ll find yourself making this special Sriracha sauce at least once a week to spice up your food. It's sweet, spicy with an amazing blend that satisfies your taste buds. Contrarily it tastes fabulous than your expectation.

Serve it up! Divide the rice into 4 bowls, top with the cucumber mixture, sliced avocados, glazed salmon bites and top with fried garlic, cilantro, and drizzle with that prepared sauce.A smooth and creamy dipping sauce-this Boom Boom sauce is versatile and will never break.

Use a spoon to help glaze all of the protein. Quickly drizzle the sweet chili sauce over the salmon and toss the salmon the sauce. When warm, add the salmon piece sin a single layer and cook for 3-4 minutes or until the salmon is done to your liking.

Pan fry until flakey. Add a drizzle of avocado oil to a large pan and heat through.

This is like a mango cucumber salsa for the bowls! Toss with a little more lime juice if you’d like and season with a pinch of salt, fried garlic, sesame seeds, and some of the chopped cilantro.

Toss the salsa. Add the edamame, cucumbers, mangoes to a bowl.

This allows the flavors to develop further. Once combined, let sit for 5 minutes if time permits.

Marinate the salmon. Toss the salmon pieces in a bowl with soy sauce, lime juice, and minced garlic.

Once combined, set it aside or refrigerate if you did this well in advance.

Start by stirring together the mayo, sweet chili sauce, ketchup, sriracha and a pinch of garlic powder in a small bowl. Make the sauce. First you want to make the boom boom sauce.

Homemade boom boom sauce how to#

How to make the best Thai sweet chili salmon bowls: You can use all or some of these ingredients!

Toppings: I like to top the bowls with fried garlic (this is easily available in Asian grocery stores or you can make your own at home) along with toasted sesame seeds and some fresh cilantro.

Prepared rice: I like to use brown rice for this recipe, however, my coconut ricerecipe, or my basmati rice are also good options! Use whatever you like!.

Avocados: You can slice your avocados and add them to the bowl or dice them up and toss them with the cucumbers and mangoes.

Mangoes: If mangoes are in season, use fresh mangoes, if not, canned diced mangoes work equally well here.

Homemade boom boom sauce free#

Cucumbers: I like using persian cucumbers for most recipes so that’s what I’ve used here, feel free to use English cucumbers or whatever you like.

Shelled Edamame: You can use shelled edamame to make your life easier or use regular edamame, steam it, and then shell it yourself.

The minced garlic goes into the salmon marinade and the garlic powder is used in the boom boom sauce.

Garlic: You’ll need both minced garlic and garlic powder for this recipe.

Lime juice: Fresh lime juice goes into the marinade for salmon before we cook it up in the pan.

You’ll also need some mayo, ketchup (I use my favorite spicy ketchup) and a squeeze of sriracha. I’ve linked them as well if you’d like to purchase online.

Brands such and Thai Kitchen and Mae Ploy make these sauce and they are easily available in most mainstream grocery stores. Sauces: You’ll need Thai Sweet Chili Sauce for this recipe.Salmon is a great source of Omega 3 Fatty Acids which have numerous health benefits. You‘ll want to chop the fish into roughly 1-inch pieces so that they all cook up in roughly the same amount of time. I usually ask the fish monger to remove the skin-side of the salmon so you’re left with just the flesh. Salmon: I like using whole salmon fillets for this recipe.Ingredients for sweet chili salmon bowls: