Instructions

• In a small bowl, whisk together the mayo, sweet chili sauce, and sriracha until completely combined and smooth. Stir in the fresh lime juice to brighten the flavors. Set aside about ¼ cup of this sauce for serving, and reserve the remaining sauce for coating the salmon.
• Cut the salmon into 1-inch cubes and spread them on a baking sheet or air fryer basket in a single layer. Season the cubes evenly with kosher salt and black pepper. Spoon the bang bang sauce over the salmon, tossing gently to coat all pieces.
• Bake the salmon at 400°F for 13-15 minutes, or air fry at 400°F for 10-12 minutes, until the salmon is cooked through and flakes easily with a fork.
• While the salmon cooks, warm the cauliflower rice in a large skillet or microwave according to package directions. Stir in the minced garlic and cook for about 1 minute until fragrant. Season with a pinch of salt and pepper to taste.
• Divide the cauliflower rice among serving plates, creating a bed for the salmon. Top each bed of cauliflower rice with the cooked bang bang salmon cubes. Drizzle generously with the reserved fresh sauce, then garnish with chopped green onions. Serve with lemon wedges on the side.