Description
This Crispy Rice Salmon Cucumber Salad with Creamy Asian Dressing combines crunchy baked rice, tender salmon, and fresh vegetables for a delightful and healthy meal. The salad boasts layers of texture and flavor, from the umami-rich crispy rice to the creamy avocado and zesty dressing, making it perfect for a light lunch or dinner.
Ingredients
Scale
For the Salad
- 2 cups cooked jasmine rice
- 2 tbsp soy sauce (or coconut aminos for gluten-free)
- 1 tbsp sesame oil
- 1 tbsp chili crisp (optional)
- 1 salmon fillet (about 6 oz)
- 1 cup Persian cucumbers, sliced
- 1/2 cup shelled edamame
- 2 green onions, sliced
- 1 ripe avocado, diced
For the Creamy Asian Dressing
- 2 tbsp olive oil (extra virgin preferred)
- 1 tbsp sesame oil
- 2 tbsp soy sauce (or gluten-free alternative)
- 1 tbsp rice vinegar
- 1 tbsp honey (or maple syrup for vegan option)
- 1/2 tsp ground ginger
- pinch of salt, to taste
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper to prevent sticking and ensure even baking of the crispy rice.
- Prepare the Rice: Cook jasmine rice according to package instructions and allow it to cool completely. Once cooled, spread the rice in a single layer on the prepared baking sheet to promote even crisping.
- Season the Rice: In a mixing bowl, toss the cooled rice with soy sauce, sesame oil, and chili crisp until every grain is evenly coated, enhancing its flavor and preparing it for baking.
- Bake the Rice: Bake the seasoned rice in the preheated oven for 30-40 minutes, tossing halfway through to ensure all sides become crispy and golden. Monitor closely to achieve a perfect crunch.
- Prepare the Salmon: Place the salmon fillet on a separate baking sheet and season with salt, pepper, and garlic powder. Bake alongside the rice for 13-14 minutes or until it flakes easily with a fork.
- Shred the Salmon: Let the cooked salmon cool slightly, then shred it into bite-sized pieces using a fork. Set aside for mixing with the salad ingredients.
- Combine the Salad Ingredients: In a large mixing bowl, gently combine the sliced cucumbers, cooked edamame, green onions, diced avocado, shredded salmon, and crispy baked rice to blend the flavors and textures.
- Make the Creamy Dressing: Blend together olive oil, sesame oil, soy sauce, rice vinegar, honey, ground ginger, and a pinch of salt until smooth, creating a rich and flavorful Asian dressing.
- Dress the Salad: Pour the creamy dressing over the salad mixture and toss gently to ensure an even coating while preserving the salad’s texture.
- Serve or Store: Serve immediately for optimal texture or store leftovers in an airtight container in the refrigerator for up to three days, keeping the dressing separate if prepared in advance.
Notes
- Use coconut aminos instead of soy sauce for a gluten-free option.
- Chili crisp can be omitted or replaced with crushed red pepper flakes for less heat.
- Substitute Persian cucumbers with English cucumbers if unavailable.
- Use peas if edamame is not accessible.
- Maple syrup can replace honey to make the dressing vegan.
- To keep the crispy rice crunchy longer, add it to the salad just before serving.
- Leftover crispy rice can be stored separately for up to 2 days in an airtight container.
