Crispy Rice Salmon Cucumber Salad with Creamy Asian Dressing

• servings: 4 servings
• active time: 15 minutes
• total time: 55 minutes

Ingredients

2 Cups Cooked Rice (cooled - I use jasmine rice, but any rice should work well)

2 Teaspoons Soy Sauce

1 Tablespoon Sesame Oil

1/4 Cup Dried Onion (Minced)

1/4 Cup Dried Garlic (Minced)

1 Tablespoon Smoked Paprika

1/2 Teaspoons Sea Salt

1 ½ Tablespoons Crushed Red Pepper Flakes

1/2 Teaspoons Chili Powder

3/4 cup Olive Oil

8 Ounces Salmon

1/2 Teaspoon Sea Salt

1/2 Teaspoon Ground Black Pepper

1/2 Teaspoon Garlic Powder

5 Persian Cucumbers (thinly sliced - you can also substitute one large English cucumber)

1 Cup Edamame (shelled)

1 Bunch Green Onions (thinly sliced - this is approximately 3/4 cup)

2 Avocados (chopped)

1/4 Cup Olive Oil

1/4 Cup Toasted Sesame Oil

3 Tablespoons Soy Sauce or Coconut Aminos

3 Tablespoons Rice Vinegar

2 Tablespoons Honey

1 1/2 Teaspoons Ground Ginger

1/2 Teaspoon Kosher Salt

Directions

Preheat Oven

To make this salad, start by preparing the crispy rice. Preheat your oven to 400 F.

Line Baking Sheet

Next, line a baking sheet with parchment paper and set it aside.

Cook Rice

Cook the rice according to your preferred method and allow it to cool fully. Then, add it to the baking sheet.

Season Rice

Toss the cooled rice with the soy sauce, chili crisp, and sesame oil.

Bake Crispy Rice

Then, transfer the baking sheet to the oven and bake the rice for 30-40 minutes, or until it's nice and crispy. Toss it halfway through, to ensure that it cooks evenly.

Prepare Salmon Filets

While the rice is in the oven, prepare the salmon. Season the salmon filets with the sea salt, ground black pepper, and garlic powder, and transfer them to a baking sheet.

Bake Salmon

Transfer the tray into the oven with the crispy rice, and allow the salmon to bake for 13-14 minutes, or until it reaches your desired level of doneness.

Shred Salmon

Once the salmon is done, remove it from the oven. Use a fork to shred it into pieces, then set it aside.

Set Rice Aside

Then, remove the crispy rice from the oven and set it aside, too.

Prepare the Salad

Next, prepare the salad. Wash and chop the Persian cucumbers, edamame, green onions, and avocado and add them to a large bowl.

Add Salmon and Crispy Rice

Then, add in the shredded salmon and the crispy rice to the bowl with the salad.

Prepare the Dressing

Finally, prepare the dressing by adding all of the dressing ingredients (the olive oil, toasted sesame oil, soy sauce, rice vinegar, honey, ground ginger, and sea salt) to a blender and blend until smooth and creamy.

Add Dressing to Salad

Pour the dressing on top of the salad, then toss to fully combine.

Serve, Store, and Enjoy

Once it's done, serve and enjoy! Store any leftovers in an airtight container, in the fridge, for up to three days.

Nutrition

• Calories: 1154 kcal
• Total Fat: 92 g
• Saturated Fat: 13 g
• Unsaturated Fat: 74 g
• Cholesterol: 31 mg
• Sodium: 1895 mg
• Total Carbohydrate: 66 g
• Dietary Fiber: 13 g
• Total Sugars: 14 g
• Protein: 25 g