If you love a salad that is packed with flavor, texture, and all of the fixings, then you're going to fall in-love with my Crispy Rice Salmon Cucumber Salad with Creamy Asian Dressing. This twist on the viral cucumber salad pairs the crunch cucumbers with tender, flaky salmon, avocado, edamame, and perfectly crispy rice that is absolutely crave-worthy. Top it off with the easy creamy Asian dressing, and you've got a perfect crunchy salad that's perfect for meal prep!
Equipment
- 1 Mandolin I like using a mandolin to slice the cucumber nice and thin!
Ingredients
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!
- ¼ Cup Dried Onion Minced
- ¼ Cup Dried Garlic Minced
- 1 Tablespoon Smoked Paprika
- ½ Teaspoons Sea Salt
- 1.5 Tablespoons Crushed Red Pepper Flakes
- ½ Teaspoons Chili Powder
- ¾ cup Olive Oil
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.
- Once it's done, serve and enjoy! Store any leftovers in an airtight container, in the fridge, for up to three days.
Calories: 1154kcal | Carbohydrates: 66g | Protein: 25g | Fat: 92g | Saturated Fat: 13g | Polyunsaturated Fat: 17g | Monounsaturated Fat: 57g | Cholesterol: 31mg | Sodium: 1895mg | Potassium: 1475mg | Fiber: 13g | Sugar: 14g | Vitamin A: 2131IU | Vitamin C: 16mg | Calcium: 116mg | Iron: 5mg
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!
S
H
A
R
E
H
A
R
E
