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Crispy Rice Salmon Cucumber Salad with Creamy Asian Dressing Recipe

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3.9 from 3 reviews

A vibrant and flavorful Crispy Rice Salmon Cucumber Salad featuring crispy baked rice, tender baked salmon, fresh cucumbers, edamame, avocado, and green onions, all tossed in a creamy Asian dressing. This salad offers a delightful contrast of textures and a perfect balance of savory, spicy, and tangy flavors, ideal for a healthy lunch or dinner.

Ingredients

Crispy Rice

  • 2 Cups Cooked Rice (cooled, jasmine rice recommended)
  • 2 Teaspoons Soy Sauce
  • 1 Tablespoon Sesame Oil
  • 1/4 Cup Dried Onion (minced)
  • 1/4 Cup Dried Garlic (minced)
  • 1 Tablespoon Smoked Paprika
  • 1/2 Teaspoon Sea Salt
  • 1.5 Tablespoons Crushed Red Pepper Flakes
  • 1/2 Teaspoon Chili Powder
  • 3/4 Cup Olive Oil

Salmon

  • 8 Ounces Salmon Filets
  • 1/2 Teaspoon Sea Salt
  • 1/2 Teaspoon Ground Black Pepper
  • 1/2 Teaspoon Garlic Powder

Salad

  • 5 Persian Cucumbers (thinly sliced, or substitute one large English cucumber)
  • 1 Cup Edamame (shelled)
  • 1 Bunch Green Onions (thinly sliced, approx. 3/4 cup)
  • 2 Avocados (chopped)

Creamy Asian Dressing

  • 1/4 Cup Olive Oil
  • 1/4 Cup Toasted Sesame Oil
  • 3 Tablespoons Soy Sauce or Coconut Aminos
  • 3 Tablespoons Rice Vinegar
  • 2 Tablespoons Honey
  • 1.5 Teaspoons Ground Ginger
  • 1/2 Teaspoon Kosher Salt

Instructions

  1. Preheat Oven: Preheat your oven to 400°F (204°C) to prepare for baking the crispy rice and salmon.
  2. Prepare Baking Sheet: Line a baking sheet with parchment paper and set it aside for the rice.
  3. Cook Rice: Cook 2 cups of jasmine or your preferred rice according to package instructions and let it cool completely.
  4. Season Rice: Transfer the cooled rice to the lined baking sheet. Toss it with 2 teaspoons soy sauce, 1 tablespoon sesame oil, 1/4 cup dried minced onion, 1/4 cup dried minced garlic, 1 tablespoon smoked paprika, 1/2 teaspoon sea salt, 1.5 tablespoons crushed red pepper flakes, 1/2 teaspoon chili powder, and 3/4 cup olive oil ensuring the rice is evenly coated.
  5. Bake Crispy Rice: Place the baking sheet with the rice in the oven and bake for 30-40 minutes until the rice is crispy and golden. Toss the rice halfway through baking for even cooking.
  6. Prepare Salmon Filets: While the rice bakes, season the salmon filets with 1/2 teaspoon sea salt, 1/2 teaspoon ground black pepper, and 1/2 teaspoon garlic powder. Place them on a separate baking sheet.
  7. Bake Salmon: Add the salmon baking sheet into the oven with the rice, and bake for 13-14 minutes or until the salmon is cooked to your preferred doneness.
  8. Shred Salmon: Remove the salmon from the oven and use a fork to gently shred it into bite-sized pieces. Set aside.
  9. Remove Crispy Rice: Take the crispy rice out of the oven and set it aside to cool slightly.
  10. Prepare Salad Vegetables: In a large bowl, combine the thinly sliced Persian cucumbers, shelled edamame, sliced green onions, and chopped avocados.
  11. Add Salmon and Rice: Add the shredded salmon and crispy rice to the bowl with the salad vegetables and gently toss.
  12. Make Dressing: In a blender, combine 1/4 cup olive oil, 1/4 cup toasted sesame oil, 3 tablespoons soy sauce or coconut aminos, 3 tablespoons rice vinegar, 2 tablespoons honey, 1.5 teaspoons ground ginger, and 1/2 teaspoon kosher salt. Blend until the dressing is smooth and creamy.
  13. Toss Salad with Dressing: Pour the creamy Asian dressing over the salad mixture and toss thoroughly to combine all ingredients evenly.
  14. Serve and Store: Serve immediately for best texture and flavor. Store leftovers in an airtight container in the refrigerator for up to three days.

Notes

  • For best results, use jasmine rice for its fragrance, but other medium or long grain rice will also work.
  • The crispy rice can be baked longer or less depending on how crunchy or soft you prefer it.
  • Adjust crushed red pepper flakes to control the salad’s spiciness.
  • This salad is best enjoyed fresh but can be stored refrigerated for up to three days.
  • For a gluten-free version, use gluten-free soy sauce or coconut aminos.
  • Using parchment paper helps to prevent rice sticking during baking and makes cleanup easier.

Find it online: https://bitezly.com/crispy-rice-salmon-cucumber-salad-with-creamy-asian-dressing-recipe/