Crispy Rice Salmon Cucumber Salad with Creamy Asian Dressing Recipe

Introduction

This Crispy Rice Salmon Cucumber Salad combines crunchy baked rice, tender salmon, and fresh vegetables with a creamy Asian-inspired dressing. It’s a delightful mix of textures and flavors, perfect for a light lunch or dinner. Easy to make and packed with nutrients, this salad will quickly become a favorite.

Ingredients

• 2 cups cooked rice (cooled, jasmine rice recommended)
• 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
• 3/4 cup olive oil
• 8 ounces salmon
• 1/2 teaspoon sea salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon garlic powder
• 5 Persian cucumbers (thinly sliced) or 1 large English cucumber
• 1 cup shelled edamame
• 1 bunch green onions (thinly sliced, about 3/4 cup)
• 2 avocados (chopped)
• 1/4 cup olive oil (for dressing)
• 1/4 cup toasted sesame oil
• 3 tablespoons soy sauce or coconut aminos
• 3 tablespoons rice vinegar
• 2 tablespoons honey
• 1 1/2 teaspoons ground ginger
• 1/2 teaspoon kosher salt

Instructions

1. Step 1: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Step 2: Cook the rice according to your preferred method, then spread the cooled rice evenly on the prepared baking sheet.
3. Step 3: Toss the rice with soy sauce, crushed red pepper flakes, and sesame oil until evenly coated.
4. Step 4: Bake the rice for 30-40 minutes, tossing halfway through to ensure even crisping, until the rice is crunchy and golden.
5. Step 5: While the rice bakes, season the salmon with sea salt, ground black pepper, and garlic powder. Place it on a separate baking sheet.
6. Step 6: Bake the salmon in the oven alongside the rice for 13-14 minutes, or until it reaches your desired doneness.
7. Step 7: Remove the salmon from the oven, shred it with a fork, and set aside. Also remove the crispy rice and set aside.
8. Step 8: In a large bowl, combine the sliced cucumbers, edamame, green onions, and chopped avocados.
9. Step 9: Add the shredded salmon and crispy rice to the bowl with the vegetables.
10. Step 10: Prepare the dressing by blending olive oil, toasted sesame oil, soy sauce (or coconut aminos), rice vinegar, honey, ground ginger, and kosher salt until smooth and creamy.
11. Step 11: Pour the dressing over the salad and toss gently to combine all ingredients evenly.
12. Step 12: Serve immediately and enjoy your fresh, flavorful salad.

Tips & Variations

• Use jasmine rice for its fragrance, but any medium-grain rice works well for crisping.
• For a vegetarian version, substitute cooked tofu for salmon.
• Adjust red pepper flakes to control the level of spiciness.
• To save time, cook the rice and prepare the dressing ahead of time.
• Substitute honey with maple syrup or agave for a vegan dressing option.

Storage

Store any leftovers in an airtight container in the refrigerator for up to three days. The crispy rice may lose some crunch over time but can be refreshed by warming briefly in a toaster oven. Toss the salad gently before serving again to redistribute the dressing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of fish instead of salmon?

Yes, firm fish like cod or halibut can be used, but adjust cooking times accordingly to avoid overcooking.

Is this salad suitable for meal prep?

Absolutely. Prepare the rice, salmon, and dressing in advance, then combine everything just before serving to keep textures fresh.

Crispy Rice Salmon Cucumber Salad with Creamy Asian Dressing Recipe

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★★★★★

4.6 from 76 reviews

• Author: Lila
• Total Time: 55 minutes
• Yield: 4 servings 1x
• Diet: Low Fat

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Description

This Crispy Rice Salmon Cucumber Salad with Creamy Asian Dressing is a delightful blend of textures and flavors featuring crispy baked rice, tender baked salmon, fresh cucumbers, and a creamy Asian-inspired dressing. Perfect for a nutritious lunch or light dinner, this salad combines savory, spicy, and tangy notes with wholesome ingredients for a satisfying meal.

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Ingredients

Scale 1x2x3x

Crispy Rice

• 2 Cups Cooked Rice (cooled, jasmine or any rice)
• 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
• 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 1 large English Cucumber
• 1 Cup Shelled Edamame
• 1 Bunch Green Onions (thinly sliced, about 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 1/2 Teaspoons Ground Ginger
• 1/2 Teaspoon Kosher Salt

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Instructions

1. Preheat Oven: Preheat your oven to 400°F (204°C) to prepare for baking the crispy rice and salmon.
2. Line Baking Sheet: Line a baking sheet with parchment paper and set it aside for the crispy rice.
3. Cook Rice: Cook the rice according to your preferred method and allow it to cool completely before using.
4. Season Rice: Place the cooled rice onto the prepared baking sheet and toss it with soy sauce, crushed red pepper flakes, and sesame oil to evenly coat the grains.
5. Bake Crispy Rice: Spread the rice evenly and transfer it to the oven. Bake for 30-40 minutes, tossing halfway through to ensure even crisping, until the rice becomes crispy and golden.
6. Prepare Salmon Filets: While the rice bakes, season the salmon filets on a separate baking sheet with sea salt, ground black pepper, and garlic powder.
7. Bake Salmon: Place the salmon in the oven alongside the rice and bake for 13-14 minutes or until it’s cooked to your preferred level of doneness.
8. Shred Salmon: Remove the salmon from the oven and use a fork to gently shred it into bite-sized pieces.
9. Set Rice Aside: After the rice is crispy, remove it from the oven and let it cool slightly on the baking sheet.
10. Prepare the Salad: In a large bowl, combine the thinly sliced Persian cucumbers, shelled edamame, sliced green onions, and chopped avocados.
11. Add Salmon and Crispy Rice: Add the shredded salmon and crispy rice to the bowl with the fresh vegetables and mix gently.
12. Prepare the Dressing: Combine olive oil, toasted sesame oil, soy sauce (or coconut aminos), rice vinegar, honey, ground ginger, and kosher salt in a blender. Blend until the dressing is smooth and creamy.
13. Add Dressing to Salad: Pour the creamy Asian dressing over the salad mixture and toss thoroughly to combine all ingredients evenly.
14. Serve, Store, and Enjoy: Serve the salad immediately for best texture. Store any leftovers in an airtight container in the refrigerator for up to three days.

Notes

• For crispier rice, ensure it is spread thin and tossed halfway through baking.
• Any variety of rice can be used, but jasmine adds a nice fragrance.
• You can substitute coconut aminos for soy sauce if you prefer a gluten-free or soy-free option.
• Leftovers keep well refrigerated but the crispy rice may lose some texture.
• Adjust crushed red pepper flakes to control the heat level according to your taste.

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: Salad
• Method: Baking
• Cuisine: Asian Fusion

Keywords: Crispy rice salad, salmon salad, Asian dressing, baked salmon, healthy salad, cucumber salad