Main
Crispy Rice Cucumber Salad with Roasted Salmon
45 minServes 3Nutri-Score B€€
B
45 min
45 minCrispy Rice Cucumber Salad with Roasted Salmon
what you need
Ingredients
cooked rice (leftover, cold)Grains400 g
avocado oil (for the rice)Pantry30 ml- sesame oil (for the rice)Pantry15 ml
- chili crisp (to taste)Pantry30 g
saltSpices5 g
shelled edamame (frozen, thawed)Produce200 g
Persian cucumbers (sliced)Produce3 pieces- cilantro (roughly chopped)Produce30 g
- scallions (sliced)Produce6 pieces
avocado (sliced)Produce1 piece- brown sugarPantry10 g
- avocado oil (for the dressing)Pantry15 ml
- rice wine vinegarPantry30 ml
- lime juice (freshly squeezed)Produce10 ml
- sesame oil (for the dressing)Pantry5 ml
soy saucePantry15 ml
Greek yogurtDairy30 g
garlic powderSpices3 g
salmon fillet (scored diagonally)Fish400 g
Old Bay seasoningSpices5 g
per serving
Nutrition
628kcal
- Carbs
- 43 g
- Proteins
- 35 g
- Fat
- 35 g
what you’ll use
Tools
Baking tray
Mixing bowl
Oven
Whisk
step by step
Method
- Step 1
Season the rice
- In a bowl, mix the cold cooked rice with the sesame oil, salt, avocado oil and chili crisp.
- Spread the rice in a flat, even layer on a baking tray.
- Step 2
Crisp the rice in the oven
- Bake at 200 °C (400 °F) for about 30 minutes.
- Flip and fluff the rice halfway through.
- Step 3
Prepare the salad
- Add the shelled edamame, sliced cucumbers, chopped cilantro, sliced scallions and avocado to a large bowl.
- Step 4
Make the dressing
- Whisk the brown sugar, avocado oil, rice wine vinegar, sesame oil, soy sauce, lime juice, garlic powder and Greek yogurt until smooth and creamy.
- Step 5
Roast the salmon
- Score the salmon diagonally and rub with a little avocado oil.
- Season with Old Bay and roast at 200 °C (400 °F) until just cooked through.
- Step 6
Assemble and serve
- Dress the salad just before eating and top with the crispy rice.
- Serve with the roasted salmon.