Honey smoked salmon salad
A savory blend of flavors and textures makes this smoky salad a hit every time.
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.
- 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
- 1/2 cup mayonnaise
- 2 tablespoons sriracha mayonnaise
- 1 tablespoon soy milk
- 1 teaspoon garlic powder
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.