Crispy Rice Spicy Mayo Salmon Salad

(Per Serving – 2 Total)
633 Calories
44gP | 39gC | 33gF

Ingredients:
2 Large Cucumber
¼ Diced Red Onion
250g Salmon (raw weight)
125g Cooked White Rice
1 Tsp Chili Oil
½ Tsp Sesame Oil
½ Tbsp Soy Sauce
150g Edamame
½ Avocado
Green Onion

Salmon Seasonings:
2 Tsp salt
1 Tsp Pepper
2 Tsp Garlic Powder
1 Tsp Paprika

Sauce:
125g Greek yogurt
1½ Tbsp Low Fat Mayonnaise
2 Tbsp Sriracha
1 Tsp Sesame Oil
1 Tsp Garlic Powder
1 Tsp Sweetener of choice
Salt and Pepper to taste

Instructions:
1. Prepare the rice by adding 125g Cooked White Rice, 1 Tsp Chili Oil, ½ Tsp Sesame Oil, 1 Tbsp Soy Sauce and giving it a good mix
2. Place on a baking sheet and bake in the oven at 370F for about 35-40mins, giving it a stir occasionally.
3. Season the salmon filet with the following seasonings: 2 Tsp salt, 1 Tsp Pepper, 2 Tsp Garlic Powder, 1 Tsp Paprika and air fry or bake in the oven at 370F for 13-17mins (Depending on the thickness).
4. Make the dressing by combining 125g Greek yogurt, 1 1⁄2 Tbsp Low Fat Mayonnaise, 2 Tbsp Sriracha, 1 Tsp Sesame Oil, 1 Tsp Garlic Powder, 1 Tsp Sweetener of choice, Salt and Pepper to taste.
5. Into a large bowl add in all the ingredients above and mix well.
6. Best eaten right away as the rice will start to rehydrate if left for too long and will no longer be crispy. Enjoy!

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