Crispy Rice Cucumber Salad with Roasted Salmon
Directions
- 1Combine leftover rice, sesame oil, salt, avocado oil, and chili crisp. Mix well and spread evenly on a baking sheet. Bake at 400 degrees for 30 minutes, flipping and fluffing halfway through.
- 2In a large bowl, add frozen shelled edamame and thinly sliced Persian cucumbers.
- 3Finely chop cilantro and scallions.
- 4Add chopped cilantro and scallions to the bowl.
- 5Dice avocado and add it to the bowl.
- 6Prepare the dressing by combining brown sugar, avocado oil, rice wine vinegar, lime juice, sesame oil, Greek yogurt, and garlic powder in a jar. Shake well.
- 7Score salmon fillet diagonally, drizzle with avocado oil and Old Bay seasoning.
- 8Roast the salmon alongside the crispy rice in the oven.
- 9Once rice is done, add it to the bowl with the other ingredients.
- 10Add the cooked salmon to the salad.
- 11Dress the salad right before serving.
Ingredients
- 2 cups leftover cooked rice
- 1 sesame oil
- 1 salt
- 1 avocado oil
- 1 chili crisp
- 1 frozen shelled edamame
- 1 Persian cucumbers
- 1 cilantro
- 1 large bunch scallions
- 1 whole avocado
- 2 tsp brown sugar
- 1 tbsp avocado oil
- 2 tbsp rice wine vinegar
- 2 tsp lime juice
- 1 tsp sesame oil
- 2 tbsp greek yogurt
- 1 tsp garlic powder
- 1 soy sauce
- 1 salmon fillet
- 1 old bay seasoning
Equipment
baking sheetmandolineknifejar
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