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Chili Crisp Salmon with Avocado and Cucumber Salad

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.

Calories
236
Carbohydrates
45g
Protein
16g
Potassium
451mg
Fiber
2g
Sugar
14g

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), optional

Direction

  1. Combine vinaigrette ingredients until well blended; set aside.
  2. Place cucumbers in a colander over a plate; sprinkle with salt and toss. Let stand 20 minutes. Rinse and blot dry with paper towels.
  3. Meanwhile, in a small bowl, combine honey and chili crisp. Spoon over salmon. Preheat air fryer to 360°. In batches, arrange salmon in a single layer in greased air fryer. Cook until a thermometer reads 145°, 15-17 minutes.
  4. 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.

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