Crispy Rice Salmon Cucumber Salad with Creamy Asian Dressing

Name: Crispy Rice Salmon Cucumber Salad with Creamy Asian Dressing
Cook time: 43 min
Yield: 4 large servings
Ingredients: 8 oz salmon; garlic powder (pinch); salt & pepper (pinch); 5 Persian cucumbers (thinly sliced); 1 cup edamame (shelled); 1 bunch green onions (thinly sliced); 1 avocado (diced); 2 cups cooked rice (jasmine rice); 2 tsp soy sauce; 2 tb chili crisp/crunch (Trader Joe's or Momofuku)

NEW! CRISPY RICE SALMON CUCUMBER SALAD WITH CREAMY ASIAN DRESSING and OMG if you loved my first crispy rice salad that went super viral, I am here to tell you that this one is even better!

Yield4 large servings

Cook time43 minutes

Ingredients

Salmon

Salad

Crispy Rice

Directions

1
Preheat oven to 400F. Line a baking sheet with parchment paper. Add cooked and cooled rice to the baking sheet. Toss well with the soy sauce, chili crisp and sesame oil. Bake for 30-35 minutes, tossing half way through.
2
Season salmon and place it on a baking sheet. Add to the oven (with the crispy rice) and let bake for 13-14 minutes, or until desired doneness.
3
Remove the rice the oven and set aside. Remove the salmon try from the oven, shred into smaller pieces and set aside.
4
Chop/slice all of the ingredients for the salad and add to a large bowl. Add the shredded salmon and crispy rice on top.
5
Make the dressing. Whisk to together all of the ingredients for the dressing. Taste and adjust seasonings as needed. Pour dressing over the salad. Toss & enjoy!

See on Instagram

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