Crispy Rice Salmon Cucumber Salad With Creamy Asian Dressing
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45 minutes
4 servings
Added 2024-09-18
Updated 2024-09-18
Ingredients
4
People
Crispy rice | |
| 2 cups | Cooked rice, cooled |
| 2 tsp | Soy sauce |
| 2 tb | Chili crisp/crunch |
| 1 tb | Sesame oil |
Salmon | |
| 8oz | Salmon |
| Pinch garlic powder | |
| Salt & pepper | |
Salad | |
| 5 | Persian cucumbers, thinly sliced |
| 1 cup | Edamame, shelled |
| 1 bunch | Green onions, thinly sliced |
| 1 avocado | Diced |
Creamy asian dressing | |
| 1/4 cup | Olive oil |
| 1/4 cup | Toasted sesame oil |
| 3 tb | Soy sauce |
| 3 tb | Rice vinegar |
| 2 tb | Honey |
| 1 1/2 tsp | Ground ginger |
| 1/2 tsp | Kosher salt |
Instructions
Cooking mode
- First, prepare the crispy rice topping. Preheat oven to 400F.
- Line a baking sheet with parchment paper.
- Add cooked and cooled rice to the baking sheet. Toss well with the soy sauce, chili crisp and sesame oil.
- Bake for 30-35 minutes, tossing half way through (just watch to make sure it doesn’t burn).
- While the rice is in the oven, season salmon and place it on a baking sheet.
- Add to the oven (with the crispy rice) and let bake for 13-14 minutes, or until desired doneness.
- Remove the rice from the oven and set aside.
- Remove the salmon tray from the oven, shred into smaller pieces and set aside.
- Next, chop/slice all of the ingredients for the salad and add to a large bowl.
- Add the shredded salmon and crispy rice on top.
- Last, make the dressing. Whisk together all of the ingredients for the dressing.
- Taste and adjust seasonings as needed.
- Pour dressing over the salad. Toss & enjoy!