Chili Crisp Salmon with Avocado and Cucumber Salad

Total Time Prep: 25 min. + standing Cook: 15 min.
Yield 4 servings
Contest Winner
Test Kitchen Approved
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), optional

Directions

  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.

Nutrition Facts

1 serving: 589 calories, 37g fat (6g saturated fat), 85mg cholesterol, 903mg sodium, 36g carbohydrate (27g sugars, 6g fiber), 31g protein.

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