Description
Are you ready to dive into a refreshing delight? The Crispy Rice Salmon Cucumber Salad with Creamy Asian Dressing is the perfect answer to your summer cravings. This vibrant salad combines the satisfying crunch of crispy rice, succulent salmon, and crisp cucumber, all drizzled with a luscious, creamy dressing that brings everything together beautifully. It’s a feast for the senses—both in flavor and visual appeal.
Ingredients
Crispy Rice Components
2 Cups Cooked Rice (cooled; jasmine recommended)
2 Teaspoons Soy Sauce
1 Tablespoon Sesame Oil
2 Tablespoons Chili Crisp
¼ Cup Dried Onion (minced)
¼ Cup Dried Garlic (minced)
1 Tablespoon Smoked Paprika
½ Teaspoon Sea Salt
1.5 Tablespoons Crushed Red Pepper Flakes
½ Teaspoon Chili Powder
¾ Cup Olive Oil
Salmon Preparation
8 Ounces Salmon
½ Teaspoon Sea Salt
½ Teaspoon Ground Black Pepper
½ Teaspoon Garlic Powder
Salad Ingredients
5 Persian Cucumbers (thinly sliced)
1 Cup Edamame (shelled)
1 Bunch Green Onions (thinly sliced; approx. ¾ cup)
2 Avocados (chopped)
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
Prepare the crispy rice:
In a mixing bowl, combine the cooled jasmine rice, soy sauce, sesame oil, and dry seasonings (dried onion, garlic, smoked paprika, sea salt, crushed red pepper flakes, and chili powder). Heat ¾ cup of olive oil in a frying pan over medium heat. Form the seasoned rice into small patties and fry until golden and crisp on both sides. Set them aside to cool.Cook the salmon:
Season the 8-ounce salmon fillet with sea salt, black pepper, and garlic powder. Sear it in the same pan until cooked through, then flake it into bite-sized pieces.Assemble the salad:
In a separate bowl, combine thinly sliced Persian cucumbers, shelled edamame, sliced green onions, and chopped avocados.Make the dressing:
Whisk together olive oil, toasted sesame oil, soy sauce (or coconut aminos), rice vinegar, honey, ground ginger, and kosher salt.Combine and serve:
Toss the crispy rice and flaked salmon with the salad ingredients. Drizzle with the creamy Asian dressing, and toss again. Serve chilled or at room temperature for a refreshing experience.
Notes
For added flavor, consider adding a squeeze of fresh lime juice before serving.
If preparing in advance, store the dressing separately from the salad to maintain the crispness of the rice.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: baking
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 540 kcal
- Sugar: 7 g
- Sodium: 700 mg
- Fat: 36 g
- Saturated Fat: 5 g
- Unsaturated Fat: 29 g
- Trans Fat: 0 g
- Carbohydrates: 43 g
- Fiber: 7 g
- Protein: 19 g
- Cholesterol: 55 mg
Keywords: Crispy Rice, Salmon, Cucumber Salad, Creamy Asian Dressing, Healthy Recipe