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.

Ingredients

Scale

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

Instructions

Preheat Oven: Preheat your oven to 400°F (204°C) to prepare for baking the crispy rice and salmon.
Line Baking Sheet: Line a baking sheet with parchment paper and set it aside for the crispy rice.
Cook Rice: Cook the rice according to your preferred method and allow it to cool completely before using.
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.
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.
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.
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.
Shred Salmon: Remove the salmon from the oven and use a fork to gently shred it into bite-sized pieces.
Set Rice Aside: After the rice is crispy, remove it from the oven and let it cool slightly on the baking sheet.
Prepare the Salad: In a large bowl, combine the thinly sliced Persian cucumbers, shelled edamame, sliced green onions, and chopped avocados.
Add Salmon and Crispy Rice: Add the shredded salmon and crispy rice to the bowl with the fresh vegetables and mix gently.
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.
Add Dressing to Salad: Pour the creamy Asian dressing over the salad mixture and toss thoroughly to combine all ingredients evenly.
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