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Salmon With Cucumber Salad And Rice Recipe
Ash Tyrrell

Salmon With Cucumber Salad And Rice Recipe

I make this salad more than almost anything else in my kitchen, and once you try it, you'll get why. It's the kind of meal that feels fancy but comes together with almost no effort on my part. I roast the salmon and rice on the same tray, whisk a quick dressing, and toss everything in one big bowl
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Total Time 30 minutes
Servings: 3
Ingredients Method Notes

Ingredients
  

  • 1 ½ cups cooked and cooled rice – day-old rice works best since it crisps up better than fresh
  • 1 tablespoon sesame seeds – adds a nutty crunch to the crispy rice
  • 2 tablespoons soy sauce divided – seasons both the rice and the salmon at once
  • 2 tablespoons chili oil divided – brings a gentle heat without overpowering the dish
  • 12 ounces salmon fillet – choose a fresh thick cut so it stays juicy under the broiler heat
  • 3 small Persian cucumbers sliced into coins – they stay crunchy and hold less water than regular cucumbers
  • ¾ cup shelled edamame – frozen is fine just microwave it for a minute to thaw
  • 1 avocado sliced – adds creaminess that balances all the crunch
  • Green onions and cilantro chopped – skip these if you don't have them, the salad still works
  • 2 tablespoons soy sauce for dressing – the salty backbone of the dressing
  • 2 tablespoons rice wine vinegar – adds the tang that brightens everything
  • 2 tablespoons sesame oil – gives the dressing its toasty nutty depth
  • 2 tablespoons olive oil – smooths out the dressing so it isn't too sharp
  • 2 garlic cloves minced – fresh garlic gives the best punch, powder works in a pinch
  • 1 tablespoon grated fresh ginger – adds warmth and a little zing to the dressing

Method
 

  1. I always start by heating my oven to 425°F and lining a baking sheet with parchment paper. This step takes two minutes but makes cleanup so much easier later. A properly hot oven is what gives the rice that shattering crunch.
  2. I toss my cooled rice with sesame seeds, half the soy sauce, and half the chili oil in a bowl. Making sure every grain gets coated evenly is what helps the rice crisp up on all sides. I spread it in a thin, even layer on one side of my tray.
  3. Next, I rub my salmon fillet with the remaining soy sauce and chili oil. I place it on the other half of the same tray so it roasts next to the rice. Keeping the seasoning simple here works because the dressing does the heavy lifting later.
  4. I slide the tray into the oven and roast for 12 to 15 minutes. I like my salmon just barely cooked through, so I usually pull it around the 12-minute mark. The rice should look golden and slightly curled at the edges when it's ready.
  5. While everything roasts, I whisk together soy sauce, rice wine vinegar, sesame oil, and olive oil in a small bowl. I stir in the garlic and ginger last so their flavor stays sharp. This dressing takes under two minutes and ties the whole bowl together.
  6. Once the tray comes out, I flake the salmon into large chunks with a fork. I add the cucumbers, edamame, crispy rice, and salmon to a big mixing bowl. Then I top it with avocado slices, green onions, and cilantro before drizzling the dressing over everything.
  7. I give everything one good toss so the dressing coats every piece. I like serving this immediately while the rice is still crackly. It also holds up well if you want to portion it for later.

Notes

  • I always use rice that's been in the fridge overnight since fresh rice turns mushy instead of crispy.
  • I spread the rice thin on the tray because it was clumped rice steams instead of crisping.
  • I pull my salmon a touch early since it keeps cooking slightly after it leaves the oven.
  • I make a double batch of dressing since I end up drizzling extra on the leftovers the next day.
  • I keep my cucumbers unsalted until right before serving so they don't turn watery in the bowl.