Crispy Rice Salmon Cucumber Salad with Creamy Asian Dressing
Directions
- 1Preheat oven to 400F. Line a baking sheet with parchment paper.
- 2Add cooked and cooled rice to the baking sheet. Toss well with soy sauce, chili crisp, and sesame oil. Bake for 30-35 minutes, tossing halfway through.
- 3Season salmon and place it on a baking sheet. Add to the oven with the crispy rice and bake for 13-14 minutes.
- 4Remove the rice from the oven and set aside. Remove the salmon, shred into smaller pieces, and set aside.
- 5Chop/slice all salad ingredients and add to a large bowl.
- 6Add shredded salmon and crispy rice on top.
- 7Whisk together all dressing ingredients. Taste and adjust seasonings.
- 8Pour dressing over the salad and toss.
Ingredients
- 2 cups cooked rice, cooled
- 2 tsp soy sauce
- 2 tb chili crisp/crunch
- 1 tb sesame oil
- 8 oz salmon
- 1 pinch garlic powder
- 1 pinch salt
- 1 pinch pepper
- 5 Persian cucumbers, thinly sliced
- 1 English cucumber
- 1 cup shelled edamame
- 1 bunch green onions, thinly sliced
- 1 diced avocado
- 0.25 cup olive oil
- 0.25 cup toasted sesame oil
- 3 tb soy sauce or coconut aminos
- 3 tb rice vinegar
- 2 tb honey
- 1.5 tsp ground ginger
- 0.5 tsp kosher salt
Equipment
baking sheetparchment paperwhisk
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