45 min · 1 serving · @Chris Lee
Crispy Rice Bang Bang Salmon Salad
Seasoned salmon flaked over cucumber, edamame, avocado and oven-crisped chili rice, tossed in a creamy sweet chili yogurt bang bang sauce.
Nutrition per serving
- 618 kcal
- 44 g protein
- 40 g carbs
- 30 g fat
Ingredients
- 125 g salmon fillet
- 1 large cucumber, diced
- 15 g red onion, diced
- 62 g cooked white rice
- ½ tsp chili oil
- ¼ tsp sesame oil
- ¾ tsp soy sauce
- 75 g shelled edamame
- ¼ avocado, diced
- 1 green onion, sliced
- 1 tsp salt
- ½ tsp black pepper
- 1 ½ tsp garlic powder, divided
- ½ tsp paprika
- 62 g Greek yogurt
- ¾ tbsp low-fat mayonnaise
- 25 ml low-calorie sweet chili sauce
Steps
- Mix the cooked rice with the chili oil, sesame oil and soy sauce, spread on a baking sheet and bake at 190 °C (370 °F) for 35 to 40 minutes, stirring occasionally, until crisp.
- Season the salmon with the salt, pepper, 1 tsp garlic powder and paprika, then air fry or bake at 190 °C for 13 to 16 minutes.
- Whisk the yogurt, mayonnaise, sweet chili sauce and remaining garlic powder into a sauce.
- Add the cucumber, red onion, edamame, avocado, green onion, flaked salmon and crispy rice to a large bowl.
- Toss with the sauce and eat right away while the rice is still crunchy.
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