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Crispy Rice Salmon Cucumber Salad with Creamy Asian Dressing

Crispy Rice Salmon Cucumber Salad with Creamy Asian Dressing Bliss

A vibrant Crispy Rice Salmon Cucumber Salad with Creamy Asian Dressing, bursting with textures and flavors!
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Prep Time 20 minutes
Cook Time 40 minutes
Cooling Time 15 minutes
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Salads
Cuisine: Asian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad Base
  • 2 cups Crispy Rice Cool completely before baking
  • 1 pound Salmon Or use tofu/tempeh as a vegan alternative
  • 2 cups Cucumbers Chopped
  • 1 each Avocado Optional
  • 1 cup Edamame Or substitute with green peas
  • 2 each Green Onions Chopped
For the Creamy Asian Dressing
  • 1/4 cup Olive Oil
  • 2 tablespoons Toasted Sesame Oil
  • 3 tablespoons Soy Sauce or Coconut Aminos Use gluten-free version if needed
  • 2 tablespoons Rice Vinegar
  • 1 tablespoon Honey Substitute with maple syrup for a vegan option
  • 1 teaspoon Ground Ginger Or use fresh grated ginger
  • to taste Sea Salt

Equipment

  • Oven
  • Baking Sheet
  • parchment paper
  • large mixing bowl
  • blender

Method
 

Cooking Instructions
  1. Preheat your oven to 400°F (200°C). Prepare a baking sheet lined with parchment paper.
  2. Cook the rice according to package instructions, then allow it to cool completely.
  3. In a mixing bowl, toss the cooled rice with soy sauce, chili crisp, and sesame oil.
  4. Spread the seasoned rice on the baking sheet and bake for 30-40 minutes until golden brown.
  5. Season the salmon with salt, pepper, and garlic powder, and bake it for 13-14 minutes.
  6. Remove salmon from the oven and shred into bite-sized pieces.
  7. Chop cucumbers, green onions, edamame, and avocado into bite-sized pieces and combine them in a bowl.
  8. Add shredded salmon and crispy rice to the bowl with vegetables and toss gently.
  9. In a blender, combine all dressing ingredients and blend until smooth.
  10. Pour dressing over salad and toss gently to coat, then serve immediately.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gCholesterol: 60mgSodium: 600mgPotassium: 700mgFiber: 8gSugar: 5gVitamin A: 500IUVitamin C: 15mgCalcium: 50mgIron: 2mg

Notes

Add crispy rice just before serving for optimal crunch. Store salad without dressing for meal prep to preserve texture.

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