Crunchy Salmon Cucumber Rice Salad (Print Version)
# Ingredients:
→ Crispy Rice
01 -
2 cups cooked and cooled jasmine rice
02 -
2 teaspoons soy sauce
03 -
1 tablespoon sesame oil
04 -
2 tablespoons chili crisp
05 -
1/4 cup minced dried onion
06 -
1/4 cup minced dried garlic
07 -
1 tablespoon smoked paprika
08 -
1/2 teaspoon sea salt
09 -
1.5 tablespoons crushed red pepper flakes
10 -
1/2 teaspoon chili powder
11 -
3/4 cup olive oil
→ Salmon
12 -
8 ounces salmon
13 -
1/2 teaspoon sea salt
14 -
1/2 teaspoon ground black pepper
15 -
1/2 teaspoon garlic powder
→ Salad
16 -
5 Persian cucumbers, thinly sliced
17 -
1 cup shelled edamame
18 -
1 bunch green onions, thinly sliced (about 3/4 cup)
19 -
2 avocados, chopped
→ Creamy Asian Dressing
20 -
1/4 cup olive oil
21 -
1/4 cup toasted sesame oil
22 -
3 tablespoons soy sauce or coconut aminos
23 -
3 tablespoons rice vinegar
24 -
2 tablespoons honey
25 -
1 1/2 teaspoons ground ginger
26 -
1/2 teaspoon kosher salt
# Instructions:
01 -
Preheat your oven to 400°F and line a baking sheet with parchment paper.
02 -
Cook rice according to package instructions and let it cool completely. Once cooled, spread on the baking sheet and toss with soy sauce, chili crisp, and sesame oil.
03 -
Bake the seasoned rice for 30-40 minutes, tossing halfway through, until crispy.
04 -
Season salmon with sea salt, black pepper, and garlic powder. Place on a baking sheet and bake for 13-14 minutes until desired doneness. Shred with a fork when done.
05 -
In a large bowl, combine sliced cucumbers, edamame, green onions, and chopped avocado. Add the shredded salmon and crispy rice.
06 -
Blend all dressing ingredients until smooth and creamy.
07 -
Pour dressing over the salad, toss to combine well. Serve immediately or store in an airtight container.
# Notes:
01 -
Can be stored in an airtight container in the fridge for up to three days
02 -
Chili crisp can be purchased at Trader Joe's or made from scratch
03 -
You can substitute English cucumber for Persian cucumbers