Crispy Rice Cucumber Salad with Blackened Salmon Bites
Ingredients
A note about gluten: When a gluten-free tamari and gluten-free chili crunch are used, this recipe is gluten free.
2 cups
cooked basmati rice, cooled
2 tbsp.
chili crunch
5 tsp.
sesame oil, divided
4 tsp.
tamari, divided
1 ¼ tsp.
salt, divided
¼ cup
House of Tsang Bangkok Peanut Sauce
2 tsp.
Kowalski's Freshly Squeezed Lemon Juice (from the Produce Juice Case)
1 clove
garlic, minced
1
large cucumber, thinly sliced
2 stalks
celery, chopped
1 bunch
green onions, trimmed and sliced diagonally into 1" pieces
¾ cup
frozen shelled edamame, thawed
2 tsp.
fresh mint leaves, chopped
1 recipe (about 3 ½ cups)
Air-Fried Blackened Salmon Bites (mayo omitted)
Directions
- Preheat oven to 400°.
- In a medium mixing bowl, combine rice, chili crunch, 2 tsp. sesame oil, 2 tsp. tamari and 1 tsp. salt; toss to coat.
- Spread rice in a thin layer over a parchment-lined baking sheet; bake in preheated oven until rice is golden-brown and crispy (25 min.), stirring halfway through.
- Remove from oven; set crispy rice aside to cool.
- In a small mixing bowl, whisk together peanut sauce, lemon juice, garlic, remaining tamari and remaining sesame oil; set dressing aside.
- In a large mixing bowl, add cucumber, celery, green onions, edamame, mint and remaining salt; toss gently until well combined.
- Drizzle salad with dressing; toss gently to coat.
- Divide salad evenly among 6 serving bowls; top with crispy rice and air-fried salmon bites. Serve immediately.
