Crispy Rice Spicy Mayo Salmon Salad

A crunchy, high-protein salmon salad with oven-crisped chili-sesame rice, fresh cucumber, edamame, avocado, and a creamy Greek-yogurt spicy mayo dressing. Best eaten immediately.

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Step 1

Prepare the rice by adding 125g Cooked White Rice, 1 Tsp Chili Oil, 1/2 Tsp Sesame Oil, 1 Tbsp Soy Sauce and giving it a good mix.

Step 2

Place on a baking sheet and bake in the oven at 370F for about 35-40 mins, giving it a stir occasionally.

Step 3

Season the salmon filet with the following seasonings: 2 Tsp salt, 1 Tsp Pepper, 2 Tsp Garlic Powder, 1 Tsp Paprika and air fry or bake in the oven at 370F for 13-17 mins (depending on the thickness).

Step 4

Make the dressing by combining 125g Greek yogurt, 1 1/2 Tbsp Low Fat Mayonnaise, 2 Tbsp Sriracha, 1 Tsp Sesame Oil, 1 Tsp Garlic Powder, 1 Tsp Sweetener of choice, Salt and Pepper to taste.

Step 5

Into a large bowl add in all the ingredients above and mix well.

Step 6

Best eaten right away as the rice will start to rehydrate if left for too long and will no longer be crispy.