Description
Crispy Rice Salmon Cucumber Salad is a refreshing and satisfying dish featuring crispy pan-fried salmon atop a bed of seasoned rice and crisp cucumber slices. This vibrant salad balances textures and flavors, perfect for a light lunch or dinner.
Ingredients
Scale
- 2 salmon fillets (about 6 oz each), skin on
- 2 cups cooked jasmine or sushi rice, cooled
- 1 medium cucumber, thinly sliced
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 tablespoon vegetable oil
- 1 teaspoon toasted sesame seeds
- 2 green onions, thinly sliced
- Salt and pepper, to taste
Instructions
- Press cooked rice firmly into a shallow dish or pan to form a compact layer; refrigerate for at least 30 minutes to set.
- Heat vegetable oil in a nonstick skillet over medium-high heat.
- Place salmon fillets skin-side down and cook for about 5-6 minutes until the skin is crispy. Flip and cook an additional 2-3 minutes until salmon is cooked through. Remove and let rest.
- Cut the chilled rice into squares and lightly pan-fry in the same skillet for 2-3 minutes per side until crispy and golden. Remove and set aside.
- In a small bowl, whisk together soy sauce, rice vinegar, and sesame oil.
- Arrange crispy rice squares on plates, top with sliced cucumber and salmon fillets.
- Drizzle dressing over the salad, sprinkle with sesame seeds and green onions.
- Serve immediately.
Notes
- Use sushi rice for best texture but jasmine rice works well.
- Make sure rice is well chilled to hold shape when frying.
- Optional: add avocado slices or pickled ginger for extra flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 680mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg
Keywords: crispy rice salad, salmon salad, cucumber salad, Asian salad, pan-fried salmon