Asian Inspired Salmon Salad
Asian Inspired Salmon Salad
Ingredients
For the Salmon and Salad
- 1/2 salmon fillet, whole
- as needed sea salt, for seasoning
- 5 mini cucumbers, sliced
- 2 bunches green onions, curled or sliced
- 1 bunch cilantro, chopped
- 2 jalapeños, diced
- as needed fried eggroll wraps, sliced
- 3 cups Kewpie mayonnaise
- 2 tablespoons sesame oil
- 3 tablespoons oyster sauce
- as needed furikake
For Serving (Optional)
- as needed chili oil
- as needed lettuce cups
- as needed avocado toast
- as needed avocado bagel
Instructions
- 1
Preheat your smoker to 400°F. Line a baking sheet with parchment paper.
⏱️ 10 min•🌡️ 400
- 2
Place the whole salmon fillet on the prepared baking sheet and sprinkle generously with sea salt.
⏱️ 2 min
- 3
Smoke the salmon for 10 to 12 minutes, or until the internal temperature reaches 165°F. Once cooked, remove from the smoker and allow to cool slightly. Use your hands to flake the salmon into smaller pieces.
⏱️ 12 min
- 4
In a large mixing bowl, combine the flaked salmon, diced jalapeños, sliced mini cucumbers, chopped cilantro, and green onions (curled or sliced).
⏱️ 5 min
- 5
Add the Kewpie mayonnaise, sesame oil, a desired amount of furikake, and a desired amount of sliced fried eggroll wraps to the bowl. (The more crunch, the better!)
⏱️ 3 min
- 6
Mix all ingredients thoroughly until well combined.
⏱️ 3 min
- 7
Add the oyster sauce to the salad. This is a crucial component for the dish's flavor.
⏱️ 1 min
- 8
Continue mixing until the oyster sauce is fully incorporated and the salad is creamy and uniform.
⏱️ 1 min
- 9
For best flavor, allow the salad to sit for at least 15 minutes before serving, or ideally, refrigerate overnight for the flavors to meld.
⏱️ 15 min
- 10
Serve the salmon salad in a bowl, garnished with more furikake and extra sliced fried eggroll wraps on the side for added crunch. Alternatively, serve in lettuce cups, on avocado toast, or on an avocado bagel, with an optional drizzle of chili oil.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Asian Inspired Salmon Salad
For the Salmon and Salad
- 1/2 salmon fillet, whole
- as needed sea salt, for seasoning
- 5 mini cucumbers, sliced
- 2 bunches green onions, curled or sliced
- 1 bunch cilantro, chopped
- 2 jalapeños, diced
- as needed fried eggroll wraps, sliced
- 3 cups Kewpie mayonnaise
- 2 tablespoons sesame oil
- 3 tablespoons oyster sauce
- as needed furikake
For Serving (Optional)
- as needed chili oil
- as needed lettuce cups
- as needed avocado toast
- as needed avocado bagel
Instructions
- 1
Preheat your smoker to 400°F. Line a baking sheet with parchment paper.
⏱️ 10 min•🌡️ 400 - 2
Place the whole salmon fillet on the prepared baking sheet and sprinkle generously with sea salt.
⏱️ 2 min - 3
Smoke the salmon for 10 to 12 minutes, or until the internal temperature reaches 165°F. Once cooked, remove from the smoker and allow to cool slightly. Use your hands to flake the salmon into smaller pieces.
⏱️ 12 min - 4
In a large mixing bowl, combine the flaked salmon, diced jalapeños, sliced mini cucumbers, chopped cilantro, and green onions (curled or sliced).
⏱️ 5 min - 5
Add the Kewpie mayonnaise, sesame oil, a desired amount of furikake, and a desired amount of sliced fried eggroll wraps to the bowl. (The more crunch, the better!)
⏱️ 3 min - 6
Mix all ingredients thoroughly until well combined.
⏱️ 3 min - 7
Add the oyster sauce to the salad. This is a crucial component for the dish's flavor.
⏱️ 1 min - 8
Continue mixing until the oyster sauce is fully incorporated and the salad is creamy and uniform.
⏱️ 1 min - 9
For best flavor, allow the salad to sit for at least 15 minutes before serving, or ideally, refrigerate overnight for the flavors to meld.
⏱️ 15 min - 10
Serve the salmon salad in a bowl, garnished with more furikake and extra sliced fried eggroll wraps on the side for added crunch. Alternatively, serve in lettuce cups, on avocado toast, or on an avocado bagel, with an optional drizzle of chili oil.
⏱️ 2 min