Spicy Salmon & Avocado Cucumber Boats
Spicy Salmon & Avocado Cucumber Boats
Ingredients
For the Baked Salmon
- 1 pound salmon fillets
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For the Salmon Salad Filling
- 2 green onions, chopped
- 1/4 cup cilantro, chopped
- 2 hard-boiled eggs, finely chopped
- 1/2 cup mayonnaise, (such as QP Mayo)
- 1 tablespoon sesame oil, (such as Kikkoman 100% Pure Sesame Oil)
- 1 teaspoon Sambal Oelek, or to taste
- 1 teaspoon Sriracha hot chili sauce, or to taste
- 1/2 teaspoon Salad Supreme seasoning, (such as McCormick Perfect Pinch)
For the Cucumber Boats & Assembly
- 2 English cucumber
- 1 1/2 cups cooked jasmine rice, warm
- 1 avocado, thinly sliced
- 1/4 cup spicy mayonnaise, for drizzling and plating
- 2 teaspoons wasabi furikake, for topping
Instructions
- 1
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Place salmon fillets on the prepared baking sheet. Season generously with salt and black pepper.
⏱️ 5 min•🌡️ 400
- 2
Bake salmon for 12-15 minutes, or until cooked through and easily flakes with a fork. Remove from oven and let cool slightly. Once cool enough to handle, flake the salmon into a large mixing bowl, discarding any skin.
⏱️ 15 min•🌡️ 400 - 3
To the flaked salmon, add the chopped green onions, chopped cilantro, finely chopped hard-boiled eggs, mayonnaise, sesame oil, Sambal Oelek, Sriracha, and Salad Supreme seasoning. Mix thoroughly until all ingredients are well combined and the salmon salad has a creamy, reddish-orange consistency.
⏱️ 10 min
- 4
Transfer the salmon salad mixture into a piping bag (or a resealable plastic bag with a corner snipped off) for easier assembly.
⏱️ 2 min
- 5
Prepare the cucumber boats: Wash the English cucumbers. Partially peel each cucumber, leaving alternating strips of skin for visual appeal. Cut each cucumber in half lengthwise. Using a spoon, scoop out the seeds and watery core from each cucumber half to create a boat-like cavity.
⏱️ 8 min
- 6
To assemble the boats: Place a layer of warm cooked jasmine rice into the hollowed-out cucumber boats, filling about one-third of the cavity.
⏱️ 3 min
- 7
Pipe a generous amount of the spicy salmon salad mixture on top of the jasmine rice in each cucumber boat.
⏱️ 3 min
- 8
Arrange thinly sliced avocado on top of the salmon salad. Drizzle with spicy mayonnaise and sprinkle with wasabi furikake. Serve immediately, optionally with an artistic smear of spicy mayonnaise on the plate.
⏱️ 4 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Salmon & Avocado Cucumber Boats
For the Baked Salmon
- 1 pound salmon fillets
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For the Salmon Salad Filling
- 2 green onions, chopped
- 1/4 cup cilantro, chopped
- 2 hard-boiled eggs, finely chopped
- 1/2 cup mayonnaise, (such as QP Mayo)
- 1 tablespoon sesame oil, (such as Kikkoman 100% Pure Sesame Oil)
- 1 teaspoon Sambal Oelek, or to taste
- 1 teaspoon Sriracha hot chili sauce, or to taste
- 1/2 teaspoon Salad Supreme seasoning, (such as McCormick Perfect Pinch)
For the Cucumber Boats & Assembly
- 2 English cucumber
- 1 1/2 cups cooked jasmine rice, warm
- 1 avocado, thinly sliced
- 1/4 cup spicy mayonnaise, for drizzling and plating
- 2 teaspoons wasabi furikake, for topping
Instructions
- 1
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Place salmon fillets on the prepared baking sheet. Season generously with salt and black pepper.
⏱️ 5 min•🌡️ 400 - 2
Bake salmon for 12-15 minutes, or until cooked through and easily flakes with a fork. Remove from oven and let cool slightly. Once cool enough to handle, flake the salmon into a large mixing bowl, discarding any skin.
⏱️ 15 min•🌡️ 400 - 3
To the flaked salmon, add the chopped green onions, chopped cilantro, finely chopped hard-boiled eggs, mayonnaise, sesame oil, Sambal Oelek, Sriracha, and Salad Supreme seasoning. Mix thoroughly until all ingredients are well combined and the salmon salad has a creamy, reddish-orange consistency.
⏱️ 10 min - 4
Transfer the salmon salad mixture into a piping bag (or a resealable plastic bag with a corner snipped off) for easier assembly.
⏱️ 2 min - 5
Prepare the cucumber boats: Wash the English cucumbers. Partially peel each cucumber, leaving alternating strips of skin for visual appeal. Cut each cucumber in half lengthwise. Using a spoon, scoop out the seeds and watery core from each cucumber half to create a boat-like cavity.
⏱️ 8 min - 6
To assemble the boats: Place a layer of warm cooked jasmine rice into the hollowed-out cucumber boats, filling about one-third of the cavity.
⏱️ 3 min - 7
Pipe a generous amount of the spicy salmon salad mixture on top of the jasmine rice in each cucumber boat.
⏱️ 3 min - 8
Arrange thinly sliced avocado on top of the salmon salad. Drizzle with spicy mayonnaise and sprinkle with wasabi furikake. Serve immediately, optionally with an artistic smear of spicy mayonnaise on the plate.
⏱️ 4 min