CK'S KITCHEN: This Asian-inspired meal is bold and balanced

I was seriously influenced — over the course of several months — to finally make the crispy rice salmon cucumber salad with creamy Asian dressing by former lawyer-turned-food blogger and recipe creator Nicole Keshishian of Kale Junkie. Her social media videos are absolutely stunning — visually captivating and full of vibrant, healthy dishes that combine easy, accessible ingredients with delicious flavor. What's not to love? My boyfriend was totally on board for this Asian-inspired meal, so we turned it into a cozy date night. I prepped everything ahead of time, from cooking the rice to tracking down all the ingredients — the most elusive being the edamame beans (hot tip: they're in the frozen section!). Play in the mandoline After a refreshing hike in the park, we dove into making the crispy rice — a bit of a time commitment for a weekday night, but super exciting for me since it's been on my culinary bucket list! My boyfriend took on the task of slicing the cucumbers as thinly as possible (I forgot the mandoline at home — highly recommend for speed and uniformity!). He then tackled the surprisingly tedious job of shelling the defrosting edamame beans. Fun fact: edamame is a plant-based powerhouse! In just one 188-calorie cup, you get 18 grams of protein, 8 grams of dietary fiber, plus healthy fats and essential vitamins like K and folate. Crispy and chili Crispy rice, as it turns out, has a bit of a learning curve. We may have overdone it on our first try — so much so that I worried about it getting stuck in my teeth. Still, I was a fan. The texture, the flavor, the satisfaction of finally checking it off my culinary bucket list — it was all worth it. Since then, I've learned that using day-old rice is the secret to achieving that perfect crisp. Next time, I'll plan ahead. As for the final dish? Chef's kiss. We adored everything about it — the flavors were bold and balanced, the dressing was addictive, and the whole experience felt like an exercise in fresh, intentional cooking. I found myself craving it while eating it, which only happens with my favorite meals. This recipe is a keeper, and I know I'll be making variations of it for years to come. Don't wait as long as I did to make this phenomenal meal! Contact Chrissy Kadleck at ckadleck@sbcglobal.net. Crispy Rice Salmon Cucumber Salad with Creamy Asian Dressing For the Crispy Rice: 2 cups cooked rice, cooled (Jasmine works well) 2 teaspoons soy sauce 1 tablespoon sesame oil 2 tablespoons chili crisp For the Salmon: 8 ounces salmon ½ teaspoon sea salt ½ teaspoon ground black pepper ½ teaspoon garlic powder For the Salad: 5 Persian cucumbers, thinly sliced — you can also substitute one large English cucumber 1 cup edamame, shelled 1 bunch green onions, thinly sliced — this is approximately 3/4 cup 2 avocados, chopped For the Creamy Asian Dressing: ¼ cup olive oil ¼ cup toasted sesame oil 3 tablespoons soy sauce or coconut aminos 3 tablespoons rice vinegar 2 tablespoons honey 1 ½ teaspoons ground ginger ½ teaspoon kosher salt To make this salad, start by preparing the crispy rice. Preheat your oven to 400 F. Next, line a baking sheet with parchment paper and set it aside. Cook the rice according to your preferred method and allow it to cool fully. Then, add it to the baking sheet. Toss the cooled rice with the soy sauce, chili crisp, and sesame oil. Then, transfer the baking sheet to the oven and bake the rice for 30-40 minutes, or until it's nice and crispy. Toss it halfway through, to ensure that it cooks evenly. While the rice is in the oven, prepare the salmon. Season the salmon filets with the sea salt, ground black pepper, and garlic powder, and transfer them to a baking sheet. Transfer the tray into the oven with the crispy rice, and allow the salmon to bake for 13-14 minutes, or until it reaches your desired level of doneness. Once the salmon is done, remove it from the oven. Use a fork to shred it into pieces, then set it aside. Then, remove the crispy rice from the oven and set it aside, too. Next, prepare the salad. Wash and chop the Persian cucumbers, edamame, green onions, and avocado and add them to a large bowl. Then, add in the shredded salmon and the crispy rice to the bowl with the salad. Finally, prepare the dressing by adding all of the dressing ingredients (the olive oil, toasted sesame oil, soy sauce, rice vinegar, honey, ground ginger, and sea salt) to a blender and blend until smooth and creamy. Pour the dressing on top of the salad, then toss to fully combine. Once it's done, serve and enjoy! Store any leftovers in an airtight container, in the fridge, for up to three days. Makes 4 servings Source: kalejunkie.com