Slidin' S Ranch Recipes
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Crispy Rice Creamy Sesame Salmon Salad

Per Serving - 2 Total. 626 Calories, 45gP, 40gC, 30gF

Yield 2 servings
Cook 48 min
Total 48 min

Ingredients

22 items
  • 2 large cucumber
  • ¼ red onion, diced
  • 250g salmon (raw weight)
  • 125g cooked white rice
  • 1 tsp chili oil
  • ½ tsp sesame oil
  • ½ tbsp soy sauce
  • 150g edamame
  • 1 cup shredded red cabbage
  • green onion
  • sesame seeds
  • Salmon Seasonings
  • 2 tsp salt
  • 1 tsp pepper
  • 2 tsp garlic powder
  • Sauce
  • 125g Greek yogurt
  • 1 tbsp low fat mayonnaise
  • 1 tbsp soy sauce
  • 1 tbsp sesame oil
  • 1 tbsp vinegar/rice vinegar
  • 1 tsp minced ginger
  • 1 tsp garlic powder
  • salt and pepper to taste

Method

5 steps

  1. Prepare the rice by adding 125g cooked white rice, 1 tsp chili oil, ½ tsp sesame oil, 1 tbsp soy sauce and giving it a good mix.

  2. Place on a baking sheet and bake in the oven at 370F for about 35-40 minutes, giving it a stir occasionally.

  3. Season the salmon filet with 2 tsp salt, 1 tsp pepper, 2 tsp garlic powder and air fry or bake in the oven at 370F for 13-16 minutes (depending on the thickness).

  4. Make the dressing by combining 125g Greek yogurt, 1 tbsp low fat mayonnaise, 1 tbsp soy sauce, 1 tbsp sesame oil, 1 tbsp vinegar/rice vinegar, 1 tsp minced ginger, 1 tsp garlic powder, salt and pepper to taste.

  5. Into a large bowl add in all the ingredients and mix well.

Notes

Best eaten right away as the rice will start to rehydrate if left for too long and will no longer be crispy.