Name: Crispy Rice Salmon Cucumber Salad with Creamy Asian Dressing
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Asian
Ingredients: 2 cups cooked short-grain rice (preferably chilled in the fridge for a few hours); 1 tablespoon sesame oil; 300g (10.5 oz) salmon fillets (boneless and skinless); 1 large cucumber, thinly sliced; 2 cups mixed greens (spinach, arugula, or romaine); 2 green onions, finely sliced; 1 tablespoon sesame seeds (for garnish); 2 tablespoons soy sauce (or tamari for gluten-free); 2 tablespoons rice vinegar; 1 tablespoon sesame oil; 1 tablespoon honey (or maple syrup for vegan diets); 2 tablespoons mayonnaise (or Greek yogurt for a lighter option); 1 teaspoon grated fresh ginger; 1 teaspoon sriracha (optional, for heat)

Ingredients

Scale

For the Salad

2 cups cooked short-grain rice (preferably chilled in the fridge for a few hours)
1 tablespoon sesame oil
300g (10.5 oz) salmon fillets (boneless and skinless)
1 large cucumber, thinly sliced
2 cups mixed greens (spinach, arugula, or romaine)
2 green onions, finely sliced
1 tablespoon sesame seeds (for garnish)

For the Creamy Asian Dressing

2 tablespoons soy sauce (or tamari for gluten-free)
2 tablespoons rice vinegar
1 tablespoon sesame oil
1 tablespoon honey (or maple syrup for vegan diets)
2 tablespoons mayonnaise (or Greek yogurt for a lighter option)
1 teaspoon grated fresh ginger
1 teaspoon sriracha (optional, for heat)

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Instructions

Prepare the Rice

Use cold, cooked short-grain rice. Chilling keeps the rice from falling apart, and allows it to crisp up beautifully.
I use a non-stick skillet and heat 1 tbsp of sesame oil over medium heat.
Scoop the rice into tight patties (about 2 inches wide). Pan-fry them on both sides until golden brown and crisp (about 3 minutes per side). Set aside on a plate.

Cook the Salmon

Sprinkle salt and pepper onto the salmon fillets.
Go ahead and preheat the oven to 375°F (190°C) and bake the salmon 10 minutes or so, or until fork tender.

Note: You can also Pan-sear the salmon for 3 minutes a side in a little oil, over medium heat.

Mix the Dressing

In a small bowl, combine the soy sauce, rice vinegar, sesame oil, honey, mayonnaise, ginger and sriracha. Beat until well blended and creamy. Adjust seasoning to taste.
Chill the dressing 5 minutes to meld the flavors.

Assemble the Salad

Arrange mixed greens and sliced cucumbers in a serving bowl or plate.
Flake the cooked salmon into bite-size pieces and scatter them across the greens.
Include the crispy rice patties for that nice crunch.
Pour the creamy Asian dressing over the salad.

Garnish and Serve

The sesame seeds and green onions for garnish.
Serve immediately and enjoy!

Nutritional Information (Per Serving)

Calories: ~400 kcal
Protein: 25g
Carbohydrates: 30g
Fats: 22g
Fiber: 3g

Notes

How to Serve

This salad is so versatile and can be served in so many different ways!

Lunch or Light Dinner: Enjoy this salad on its own for a refreshing and satiating meal.
Side Dish: Add variety with a steaming bowl of miso soup or a warm baguette.
Meal Prep: You can prep the rice and dressing ahead of time, and when you’re ready to eat it, just assemble.

Author: Susan M
Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Dinner
Method: Pan-fried crispy rice, baked salmon, and tossed salad
Cuisine: Asian