Crispy Rice Salmon Cucumber Salad with Creamy Asian Dressing

A fulfilling salad that features crispy rice, succulent salmon, crisp cucumbers, and a luscious creamy Asian dressing. Perfect for when you want something fresh yet satisfying.

By @bluezone.recipes

Original recipe source

Cook time: 45 minutes

Servings: 4

Ingredients

• 2 cups cooked jasmine rice cooled
• 2 tsp soy sauce
• 2 tbsp chili crisp
• 1 tbsp sesame oil
• 8 oz salmon
• 0 garlic powder pinch
• 0 salt pinch
• 0 black pepper pinch
• 5 Persian cucumbers thinly sliced
• 1 cup edamame shelled
• 0.75 cup green onions thinly sliced
• 1 avocado diced
• 0.25 cup olive oil
• 0.25 cup toasted sesame oil
• 3 tbsp soy sauce
• 3 tbsp rice vinegar
• 2 tbsp honey
• 1.5 tsp ground ginger
• 0.5 tsp kosher salt

Instructions

1. Preheat the oven to 400°F and line a baking sheet with parchment paper. Spread the cooked and cooled rice on the sheet.
2. Toss the rice with soy sauce, chili crisp, and sesame oil, then place in the oven.
3. Season the salmon with garlic powder, salt, and pepper. Place it on a baking sheet.
4. Bake the salmon in the oven for 13-14 minutes. Once done, shred the salmon into smaller pieces.
5. Slice cucumbers, edamame, green onions, and dice the avocado. Combine them in a large bowl.
6. To make the dressing, whisk together olive oil, toasted sesame oil, soy sauce, rice vinegar, honey, ground ginger, and kosher salt until well combined.
7. Assemble the salad by adding the shredded salmon and crispy rice on top of the cucumber mixture. Drizzle with the dressing.