Honey smoked salmon salad with a garlicky sriracha dressing. Honey smoked salmon salad with a garlicky sriracha dressing. Israeli Kitchen Honey smoked salmon salad with a garlicky sriracha dressing. (Photo: Sarah F. Berkowitz)

Honey smoked salmon salad

A savory blend of flavors and textures makes this smoky salad a hit every time.

Print
  • Yield: Serves 4
  • Prep time: 20 minutes
  • Cook time: 25 minutes

If you’re ready for an extremely satisfying, yet light and nutritious lunch – here ya go. The combination of smoky flavors together with sweet crunchy vegetables, a creamy sauce and toasted sesame seeds is out of this world delicious.

This salmon salad is not just tasty, it’s also gorgeous, leading to some serious mouth-watering action upon viewing its contents. So if you plan on bringing this to work, you have two options: hole up somewhere private, or bring enough to share. Your choice.

Ingredients

    Salad:

  • 3 cups fermented brown rice
  • 1 pound honey smoked salmon
  • 1 English cucumber
  • 1 cup shredded carrots
  • 1 avocado
  • 3 stalks scallions
  • 1/4 cup sesame seeds
  • Dressing:

  • 1/2 cup mayonnaise
  • 2 tablespoons sriracha mayonnaise
  • 1 tablespoon soy milk
  • 1 teaspoon garlic powder

Directions

Cook brown rice according to package directions, using roughly 1½ cups water per cup of rice.

While rice is cooking, dice cucumber and avocado and set aside.

Chop carrot shreds and slice scallions.

Break up salmon into bite-sized pieces, and set aside.

Whisk dressing ingredients until smooth.

When rice is al dente, allow to cool for 10-15 minutes. Transfer to large serving bowl, and add veggies and salmon.

Drizzle with dressing, and sprinkle with sesame seeds. For an extra boost of flavor, toast the sesame seeds for 2-3 minutes in the oven before using.

Related Topics: Fish, Salads

Recipes from the Israeli KitchenRecipes from the Israeli Kitchen
comments powered by Disqus