California roll but make it light? Chili crisp salmon with avocado and cucumber salad is about to be your new lunchtime favorite.
Chili Crisp Salmon with Avocado and Cucumber Salad
California roll but make it light? Chili crisp salmon with avocado and cucumber salad is about to be your new lunchtime favorite.
Ingredients
vinaigrette:
- 2 tablespoons rice vinegar
- 2 tablespoons fat-free mayonnaise
- 2 tablespoons pickled ginger slices minced
- 1 tablespoon honey
- 2 teaspoons chili crisp with oil
salmon & salad:
- 1 large seedless cucumber peeled and cubed
- 1 teaspoon salt
- 4 tablespoons honey
- 2 tablespoons chili crisp oil
- 4 salmon fillets 6 ounces each
- 2 medium ripe avocados peeled and cubed
- 2 tablespoons lemon juice
- 3 green onions chopped
- 1 tablespoon sesame seeds
- 1 package roasted seaweed sheets 14 ounce
Instructions
- Combine vinaigrette ingredients until well blended; set aside.
- Place cucumbers in a colander over a plate; sprinkle with salt and toss. Let stand 20 minutes. Rinse and blot dry with paper towels.
- Meanwhile, in a small bowl, combine honey and chili crisp oil. Spoon over salmon. Preheat air fryer to 360°. In batches, arrange salmon in a single layer in greased air-fryer basket. Cook until a thermometer reads 145°, 15-17 minutes.
- Add avocado, lemon juice, green onions and sesame seeds to a large bowl with cucumbers; toss to coat. Divide mixture onto four plates with a piece of cooked salmon. Serve with vinaigrette and roasted seaweed sheets if desired.
