Description

A vibrant and crunchy salad featuring crispy pan-fried rice, perfectly cooked salmon fillets, fresh cucumber, and shredded carrots, all tossed in a creamy and tangy Asian-inspired dressing. This dish offers a delightful blend of textures and flavors, making it a quick and satisfying meal perfect for lunch or dinner.

Ingredients

For the Crispy Rice and Salmon

2 cups cooked white rice (preferably day-old rice)
1 tablespoon sesame oil (for frying rice)
2 salmon fillets (6 oz each)
1 tablespoon olive oil (for cooking salmon)
Salt and pepper, to taste

For the Salad

1 cucumber, thinly sliced
1/2 cup shredded carrots
1/4 cup green onions, chopped
1 tablespoon sesame seeds (optional, for garnish)

For the Creamy Asian Dressing

3 tablespoons mayonnaise (or vegan mayo)
1 tablespoon soy sauce (or tamari for gluten-free)
1 tablespoon rice vinegar
1 teaspoon sesame oil
1 tablespoon honey or maple syrup
1 teaspoon sriracha (optional, for heat)
1 tablespoon water (to thin the dressing)

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Instructions

Prepare the Crispy Rice: Heat sesame oil in a non-stick skillet over medium-high heat. Add the cooked white rice, breaking up any clumps. Press the rice down firmly and let it cook undisturbed for about 5-7 minutes until the bottom becomes golden and crispy. Stir and repeat if you want more crispiness. Remove from heat.
Cook the Salmon: Season the salmon fillets with salt and pepper. Heat olive oil in a separate skillet over medium heat. Place the salmon fillets skin-side down (if skin is on) and cook for 4-5 minutes per side, or until the salmon is cooked through and flakes easily with a fork. Remove from heat and let rest.
Make the Creamy Asian Dressing: In a small bowl, whisk together mayonnaise, soy sauce, rice vinegar, sesame oil, honey or maple syrup, sriracha, and water until smooth and creamy. Adjust seasoning to taste and consistency by adding more water if needed.
Assemble the Salad: In a large bowl, combine the crispy rice, thinly sliced cucumber, shredded carrots, and chopped green onions. Drizzle the creamy Asian dressing over the salad and toss gently to combine all ingredients evenly.
Serve: Divide the salad among four plates. Top each serving with a cooked salmon fillet. Garnish with sesame seeds if desired. Serve immediately for best texture and flavor.

Notes

Using day-old rice helps achieve crispiness better than freshly cooked rice.
You can substitute the salmon with tofu or chicken for different protein options.
Adjust sriracha to your preferred spice level or omit for mild flavor.
For gluten-free, use tamari instead of soy sauce and ensure mayo is gluten-free.
If vegan, use vegan mayo and maple syrup instead of honey.