Salmon, Edamame & Cucumber Salad with Chilli Crisp
This Salmon, Edamame & Cucumber Salad with Chilli Crisp is one of those throw-it-together meals that somehow tastes way better than it should. It’s fresh, crunchy, salty, a little spicy, and comes together in under 10 minutes using mostly pantry and freezer staples. I love it as a quick salad, but even more tossed through warm rice and scooped up with seaweed.
Ingredients
Salad ingredients
- 120 g tinned salmon
- 200 g edamame beans thawed
- 2 Lebanese cucumber peeled, deseeded and finely diced
- ¼ cup almonds roasted, roughly chopped
- 1 tablespoon sesame seeds toasted
- 1 teaspoon sugar caster
- 1 tablespoon tamari or soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon chilli oil aka chilli crisp
Serve with
- white rice cooked
- mayonnaise kewpie
- korean toasted sesame sheets
Instructions
- Add all of the salad ingredients to a bowl and toss
- Eat as is, or mix in with cooked rice, a dash of mayo, a dash of extra tamari/soy and scoop up with seaweed sheets and enjoy!
Tried this recipe?Let us know how it was!