Crispy Rice Lemon Garlic Salmon Salad

Get ready to elevate your salad game with this Crispy Rice Lemon Garlic Butter Salmon Salad, made effortlessly in your Instant Pot Vortex Plus Air Fryer! The crispy rice adds the perfect crunch, while the rich lemon garlic butter salmon is flakey and bursting with flavor. A creamy garlic yogurt sauce ties everything together with a tangy twist, balancing the savory and citrus notes. Toss it all together for a salad that’s fresh, filling, and fabulous! Whether you're looking for a quick dinner or a crowd-pleasing dish, this recipe brings bold flavors with minimal effort.

INSTRUCTIONS

1. Season the day-old rice with soy sauce, chili oil, 1 teaspoon of garlic powder, and 1 teaspoon of paprika. Air Fry at 400°F / 205°C for 8-10 minutes, stirring occasionally to prevent burning.
2. Melt the butter in the microwave for 20-30 seconds. Stir in 3 minced garlic cloves, lemon zest, 1 tablespoon of lemon juice, 1 teaspoon of garlic salt, 1 teaspoon of garlic powder, and ½ teaspoon of paprika. Brush the mixture onto the non-skin side of the salmon. Air Fry at 375°F / 190°C degrees for 8-10 minutes, depending how thick your salmon is. Remove the salmon skin and air fry it separately for another 3 minutes until crispy.
3. Slice the cucumbers, cilantro, and mint.
4. In a bowl, mix the Greek yogurt, 7 minced garlic cloves, 2 tablespoons of lemon juice, sour cream, milk, 1 tablespoon garlic salt, 1 teaspoon garlic powder, and 1 teaspoon paprika.
5. Assemble the salad by placing the cucumbers as the base, add edamame, yogurt sauce, salmon, mint, cilantro, and crispy rice on top. Enjoy!