Crispy Rice Salmon Cucumber Salad with Creamy Asian Dressing
RachelIngredients
- For the Crispy Rice:
- ▢2 Cups Cooked Rice, cooled – I use jasmine rice, but any rice should work well
- ▢2 Teaspoons Soy Sauce
- ▢1 Tablespoon Sesame Oil
- 2 Tablespoons Chili Crisp – you can buy it at Trader Joe's or make your own!
- For the Salmon:
- ▢8 Ounces Salmon
- ▢½ Teaspoon Sea Salt
- ▢½ Teaspoon Ground Black Pepper
- ▢½ Teaspoon Garlic Powder
- For the Salad:
- ▢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
- For the Creamy Asian Dressing:
- ▢¼ Cup Olive Oil
- ▢¼ Cup Toasted Sesame Oil
- ▢3 Tablespoons Soy Sauce or Coconut Aminos
- ▢3 Tablespoons Rice Vinegar
- ▢2 Tablespoons Honey
- ▢1 ½ Teaspoons Ground Ginger
- ▢½ Teaspoon Kosher Salt
Instructions
To make this salad, start by preparing the crispy rice. Preheat your oven to 400 F. Next, line a baking sheet with parchment paper and set it aside. Cook the rice according to your preferred method and allow it to cool fully. Then, add it to the baking sheet. Toss the cooled rice with the soy sauce, chili crisp, and sesame oil. 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. 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. 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. Once the salmon is done, remove it from the oven. Use a fork to shred it into pieces, then set it aside. Then, remove the crispy rice from the oven and set it aside, too. Next, prepare the salad. Wash and chop the Persian cucumbers, edamame, green onions, and avocado and add them to a large bowl. Then, add in the shredded salmon and the crispy rice to the bowl with the salad. 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. Pour the dressing on top of the salad, then toss to fully combine.