Salmon & Cucumber Crispy Rice Salad

• servings: Makes 4 large servings/6

Ingredients

CRISPY RICE

2 cups cooked rice, cooled (I used jasmine rice)⁣

2 tsp soy sauce⁣

2 tb chili crisp/crunch (Trader Joe’s makes a good one, I used Momofuku this time!)⁣

1 tb sesame oil⁣

SALMON

8oz salmon⁣

Pinch garlic powder, salt & pepper⁣

SALAD

5 Persian cucumbers, thinly sliced (or 1 large English cucumber)⁣

1 cup edamame, shelled⁣

1 bunch green onions, thinly sliced (3/4 cup)⁣

1 avocado, diced⁣

CREAMY ASIAN DRESSING

1/4 cup olive oil⁣

1/4 cup toasted sesame oil⁣

3 tb soy sauce (or coconut aminos)⁣

3 tb rice vinegar⁣

2 tb honey⁣

1 1/2 tsp ground ginger⁣

1/2 tsp kosher salt⁣

Directions

PREP CRISPY RICE

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).

PREP SALMON

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.

PREP DRESSING

Whisk to together all of the ingredients for the dressing. Taste and adjust seasonings as needed.

Remove the rice 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.

Pour dressing over the salad. Toss & enjoy! ⁣