Crispy rice, salmon, cucumber salad with creamy Asian dressing

Good

% Daily Values based on a 2,000 calorie diet

Step 1

First prepare crispy rice topping. Preheat oven to 400 Fahrenheit. Line of baking sheet with parchment paper. Add cooked and cooled rice to baking sheet. Toss well with soy sauce, chili, crisp and sesame oil. Bake for 30–35 minutes, tossing halfway through ( just watched to make sure it doesn’t burn). Well, rice is in the oven, seasoned salmon and place on baking sheet. Add to the oven with the crispy rice and let bake for 13–14 minutes, or until desire doneness. Remove the rice from the oven and set aside. Remove the salmon from the oven, shred into smaller pieces and set aside. Next, chop/slice all the ingredients for the salad and add to a large bowl. Add the shredded salmon and crispy rice on top. Last, make the dressing. Whisk together all the ingredients for the dressing. Taste and adjust seasonings as needed. Poor dressing over the salad, toss and enjoy.