Crispy Rice Salmon Cucumber Salad with Creamy Asian Dressing
Indulge in the vibrant flavors of my Crispy Rice Salmon Cucumber Salad with Creamy Asian Dressing. This delightful dish combines crunchy cucumbers, flaky salmon, creamy avocado, and crispy rice, creating a unique salad perfect for any occasionbe it a light lunch, picnic, or dinner party. The easy-to-make creamy Asian dressing elevates this salad to a new level of deliciousness. Packed with fresh ingredients and bold flavors, this recipe offers a satisfying texture and is meal prep-friendly, ensuring you can enjoy it throughout the week.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: Asian
Ingredients
Scale
- 2 Cups Cooked Jasmine Rice
- 8 Ounces Salmon
- 5 Persian Cucumbers (thinly sliced)
- 1 Cup Edamame (shelled)
- 2 Avocados (chopped)
- Creamy Asian Dressing: Olive oil
- Creamy Asian Dressing: Sesame oil
- Creamy Asian Dressing: Soy sauce
- Creamy Asian Dressing: Rice vinegar
- Creamy Asian Dressing: Honey
- Creamy Asian Dressing: Ginger
Instructions
- Preheat your oven to 400F (200C).
- Line a baking sheet with parchment paper and spread cooled jasmine rice mixed with soy sauce and sesame oil.
- Bake the rice for 3040 minutes until crispy.
- Season salmon filets with salt, pepper, and garlic powder; bake alongside rice for 1314 minutes.
- Shred salmon once baked; combine with cucumbers, edamame, avocados in a bowl.
- Blend dressing ingredients until smooth; toss salad with dressing and serve immediately.
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 450
- Sugar: 6g
- Sodium: 650mg
- Fat: 27g
- Saturated Fat: 4g
- Unsaturated Fat: 21g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 9g
- Protein: 20g
- Cholesterol: 55mg