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Imported from Instagram

Viral Asian Salmon and Cucumber Salad

Viral Asian Salmon and Cucumber Salad

Recipe by Enrrique Alejandro @diabeticsuperkid · Instagram

Imported by Nazareth Simons on SeeMeCook

A fresh and crunchy salad made with ribboned cucumber, Cajun-seasoned salmon, and a creamy dressing of Kewpie mayonnaise, soy sauce, sriracha, and crispy chili oil. It comes together quickly in the air fryer and makes 2 servings.

2 servings24 minSoutheast Asian

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Ingredients

  • 12 oz Salmon fillet (Skinless and cut into cubes)
  • 1 tsp Cajun seasoning (Or to taste)
  • 1 tsp Safflower oil (For coating the salmon before cooking)
  • 3 English cucumbers (Cut into thin ribbons with a peeler or mandoline)
  • 0.125 Red onion (Thinly julienned; the source specifies 1/8 of an onion)
  • 0.25 cup Scallions (Chopped)
  • 0.25 cup Fresh cilantro (Chopped)
  • 1 diente Garlic (Grated)
  • 0.25 cup Kewpie mayonnaise (Adjust to taste)
  • 2 tbsp Soy sauce
  • 2 tsp Infused safflower oil
  • Sriracha (To taste)
  • Crispy chili oil (To taste)
  • Sesame seeds (A pinch or sprinkled to taste)

Steps

  1. 1

    Remove the skin from the salmon and cut the fillet into evenly sized cubes. Pat them dry with paper towels so they brown better.

  2. 2

    Place the salmon cubes in a bowl, coat them with the safflower oil, and season all over with the Cajun seasoning.

  3. 3

    Preheat the air fryer to 400 °F (200 °C). Place the salmon in the basket in a single layer without overcrowding.

  4. 4

    Cook the salmon for 9 minutes, until browned on the outside and completely opaque in the center. If the cubes are large, check that they reach an internal temperature of 145 °F (63 °C).

  5. 5

    While the salmon cooks, cut the English cucumbers into long, thin ribbons using a peeler or mandoline. Julienne the red onion and chop the scallions and cilantro.

  6. 6

    Place the cucumber ribbons, red onion, scallions, cilantro, and grated garlic in a clear 32 oz container.

  7. 7

    Add the Kewpie mayonnaise, soy sauce, and infused safflower oil. Add sriracha and crispy chili oil to taste.

  8. 8

    Gently fold in the cooked salmon and mix everything until the cucumbers and salmon are evenly coated with the dressing.

  9. 9

    Sprinkle sesame seeds on top. Serve and enjoy immediately.

Notes

The source does not specify the amount of salmon, Cajun seasoning, or oil used for coating; quantities were estimated for 2 servings. Adjust the mayonnaise, sriracha, and crispy chili oil to taste. For a keto preparation, check that the soy sauce, sriracha, and crispy chili oil contain no added sugars.

Nutrition per serving

750Calories
42gProtein
23gCarbs
56gFat
3gFiber
  • salad
  • main dish
  • keto
  • gluten-free
  • high-protein
  • air fryer
  • dairy-free
  • quick

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