thepeachiespoon

🥣🥒CRISPY RICE SALMON CUCUMBER SALAD with CREAMY ASIAN DRESSING I’ve had @Nicole K. Modic crispy rice salads on my list to try and so glad I finally did. Tweaked a little to lighten it up, make GF, and higher in💪🏼protein bc that’s what I do ha. It’s soooo good. Love the built in blood sugar hack of using cooked then cooled rice for a lower glycemic load. Crispy Rice 2 cups cooked rice, cooled (I used organic white) 2 tsp coconut aminos 2 T chili crisp/crunch (Trader Joe's makes a good one, l used Momofuku from Publix) 1 T sesame oil Salmon 16 oz salmon Pinch garlic powder, salt & pepper Salad 5 Persian cucumbers, thinly sliced (or 1 large English cucumber) 1 cup edamame, shelled 1 bunch (3/4 c) green onions, thinly sliced 1 avocado, diced Creamy Asian Dressing 1/4 cup water 1/4 cup toasted sesame oil 3 T coconut aminos 3 T rice vinegar 2 T sweetener of choice (used monk fruit) 1 1/2 tsp ground ginger 1/2 tsp salt 1. First, prepare the crispy rice topping. Preheat oven to 400F. Line a baking sheet with parchment paper. Add cooked and cooled rice to the baking sheet. Toss well with the soy sauce, chili crisp and sesame oil. Bake for 30-35 minutes, tossing half way through (just watch to make sure it doesn't burn). 2. While the rice is in the oven, season salmon and place it on a baking sheet. Add to the oven (with the crispy rice) and let bake for 13-14 minutes, or until desired doneness. Remove the rice the oven and set aside. Remove the salmon from the oven, shred into smaller pieces and set aside. 3. Next, chop/slice all of the ingredients for the salad and add to a large bowl. Add the shredded salmon and crispy rice on top. 4. Last, make the dressing. Whisk to together all of the ingredients for the dressing. Taste and adjust seasonings as needed. You can also use a blender to blend it. Pour dressing over the salad. Toss and enjoy! Makes 9 1/2 cups total and 6 - 1 1/2 cup servings Per serving 1 1/2 cups 402cal/27fat/19carb/4fiber/21protein 🍑Nourishment Breakdown PROTEIN salmon, some in edamame FAT oils, avocado FIBER all the veggies CARB/STARCH edamame, rice xx, Meredith 🧡🍑