Posted on: May 21, 2025
Ingredients:
For the salmon salad:
- ½ pound sockeye salmon fillet
- Kosher salt, as needed
- 2 tablespoons vegetable oil, or another neutral oil
- 2 tablespoons mayonnaise
- 2 tablespoons sriracha
- ¼ cup thinly sliced green onions
For serving:
- 1 cup short-grain sushi rice
- 1 cup packed wild arugula
- 1 medium Haas avocado, pitted, peeled & sliced
- ½ medium English hothouse cucumber, thinly sliced
- 2 teaspoons soy sauce
- 1 tablespoon furikake
Instructions:
- Pat the salmon dry with paper towels, then season with kosher salt.
- Heat a large nonstick skillet over medium heat, add the oil and heat though. Add the salmon skin-side down and cook until the skin is crispy and golden brown, about 4 minutes. Carefully flip the fish and continue to cook until just cooked through, about an additional 3 to 4 minutes.
- Remove to a bowl and peel the skin off and set it aside for another use or discard. Let the salmon cool completely.
- In a medium mixing bowl, combine the salmon, mayonnaise and sriracha. Use a fork to combine until the salmon is shredded and the mixture is combined. Stir in the green onion.
- Cover and chill until ready to use. The salmon salad can be made up to two days in advance.
- For serving:
- Rinse the rice with cool water until the water runs clear. Drain and add the rice with 1 cup of water to a saucepan and bring to a boil over medium-high heat or cook in a rice cooker.
- Reduce the heat to medium-low and simmer until all the water is absorbed, about 15 minutes. Turn the heat off and let sit for 10 minutes. Fluff with a fork.
- Divide arugula among serving bowls. Top with a scoop of rice and a scoop of the salmon salad. Top with avocado slices, cucumber, a drizzle of soy sauce and furikake.
- Serve immediately.
Tip: I usually place the salmon on some parchment and a baking sheet and bake it at 375° for 15 to 20 minutes depending on thickness. This allows me to prepare the sauce and greens while the salmon and rice are cooking and cooling/sitting at the same time.
