Crispy Rice Lemon Garlic Salmon Salad

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Crispy Rice Lemon Garlic Salmon Salad
cuisine icon Difficulty
cuisine icon Duration
cuisine icon Cooking Technique

prep icon Prep Time
30 Minutes
cook icon Cook Time
20 Minutes

serving icon Servings
2 Servings
Ingredients
  • 1 cup day-old rice
  • 1 tbsp. soy sauce
  • 1 tbsp. chili oil
  • 3 tsp. garlic powder, divided
  • 2 ½ tsp. paprika, divided
  • 2 tbsp. unsalted butter
  • 10 garlic cloves, minced, divided
  • 1lb salmon
  • 1 tbsp. plus 1 tsp. garlic salt, divided
  • 1 tsp. lemon zest
  • 3 tbsp lemon juice, divided
  • ½ cup whole milk Greek yogurt
  • 2 tbsp. sour cream
  • 2 tbsp. milk
  • 2 cucumbers
  • ¼ cup edamame
  • ¼ cup mint
  • ¼ cup cilantro
Instructions
  • 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.
  • 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.
  • Slice the cucumbers, cilantro, and mint.
  • 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.
  • Assemble the salad by placing the cucumbers as the base, add edamame, yogurt sauce, salmon, mint, cilantro, and crispy rice on top. Enjoy!
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