After a long day, there’s nothing quite like the refreshing taste of a light yet fulfilling meal. Enter my Edamame-Cucumber Salad with Fried Salmon—an easy and delicious solution that transforms your dinner routine from mundane to memorable. As the vibrant green edamame mingles with the crisp cucumber, the aroma of savory, perfectly fried salmon fills your kitchen, enticing everyone to gather around the table.
Imagine contrasting textures: the crunch of fresh veggies paired with the flaky salmon, all drizzled with a zesty dressing that brightens every bite. This dish not only champions flavor but also embraces a healthy lifestyle, making it an ideal choice for those seeking low-carb, lactose-free options. Best of all, you can whip it up in just 30 minutes, allowing you to savor the moment without the hassle. So grab your apron and let’s elevate your weeknight dinner with this delightful fusion of flavors!
Why is Edamame and cucumber salad with fried salmon a must-try?
Freshness, The combination of vibrant edamame and crisp cucumber offers a refreshing crunch that lifts your spirits and delights your palate.
Speedy Preparation, Ready in just 30 minutes, this dish fits perfectly into your busy evening routine without sacrificing flavor or nutrition.
Healthy Indulgence, With its low-carb and lactose-free profile, it’s a guilt-free meal that aligns with your wellness goals.
Crowd-Pleasing Appeal, Impress family and friends with an upscale dish that feels special yet is easy enough for weeknight dinners.
Flavor Fusion, The savory fried salmon pairs beautifully with a zesty dressing, making each bite a delightful explosion of taste!
Ingredients for Edamame and Cucumber Salad with Fried Salmon
For the Salmon
• Frozen Salmon Fillet – The main protein source, providing rich flavor; fresh salmon will enhance the dish.
• Salt – Essential for enhancing overall flavor; use sparingly to keep it light.
• Oil – Used for frying the salmon, it adds flavor; olive oil makes for a healthier option.
For the Salad
• Frozen Edamame – Adds protein and texture, making it a healthy choice; green peas can be a good substitute.
• Cucumber – Offers a refreshing crunch; English cucumbers are an ideal substitute if desired.
• Spring Onions – Bring a mild onion flavor to the salad; chives can be used instead for a milder touch.
• Red Pepper – Infuses sweetness and vibrant color; feel free to use any other colored bell peppers you have.
For the Dressing
• Lemon – Provides acidity and brightness to balance flavors; lime offers a different citrus twist if you prefer.
• Soy Sauce – Adds umami depth to the dish; opt for reduced sodium soy sauce for a lighter option.
For Garnish
• Fresh Cilantro – Enhances the dish with fresh herbal tones; parsley can be used as a substitute if preferred.
How to Make Edamame and Cucumber Salad with Fried Salmon
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Thaw Salmon: Begin by thawing the frozen salmon fillet overnight in the refrigerator. This method keeps it juicy and flaky for frying later.
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Boil Water: In a pot, bring 1 liter of salted water to a vigorous boil. This will be the perfect cooking bath for your edamame.
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Cook Edamame: Add the edamame to the boiling water and cook for about 6 minutes. Afterward, drain and quickly cool them under cold running water. This locks in their bright green color and crispness.
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Prep Vegetables: While the edamame cools, wash and thinly slice the cucumber. Trim the spring onions and cut them diagonally into rings. Dice the red pepper into thin strips, and wash and chop the cilantro leaves.
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Make Dressing: Zest and juice the lemon. In a bowl, combine the lemon juice, zest, soy sauce, and oil, whisking until blended. Add the cucumber, edamame, spring onions, and red pepper to the bowl, tossing to ensure everything is well-coated.
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Cook Salmon: Pat the thawed salmon fillets dry with a paper towel. Heat 2 tablespoons of oil in a pan over medium-high heat. Fry the salmon for approximately 3 minutes on each side, making sure to achieve a golden, crispy exterior.
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Glaze Salmon: Pour 2 tablespoons of soy sauce over the cooked salmon, allowing it to sizzle and thicken slightly for about a minute.
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Serve Salad: On serving plates, arrange the salad mixture, placing the fried salmon on top. Finish with a sprinkle of fresh cilantro to add a burst of flavor and color.
Optional: Garnish with sesame seeds for an extra crunch.
Exact quantities are listed in the recipe card below.
Make Ahead Options
These Edamame-Cucumber Salad with Fried Salmon components are perfect for meal prep, allowing busy home cooks to enjoy a delightful dish with minimal effort! You can prepare the salad ingredients—cucumbers, edamame, spring onions, and red pepper—up to 3 days in advance. Just store them in an airtight container in the refrigerator to maintain their crunch. The dressing can also be made ahead and stored separately for up to 24 hours; this helps keep the veggies fresh and flavorful before serving. When you’re ready to enjoy the salad, simply fry the thawed salmon fillets, combine everything, and drizzle with the dressing for a quick and satisfying meal that’s just as delicious as when freshly made!
How to Store and Freeze Edamame and Cucumber Salad with Fried Salmon
Fridge: Store leftover salad in an airtight container for up to 2 days. Keep the dressing separate to maintain freshness and prevent sogginess.
Freezer: It’s best not to freeze the entire salad, but you can freeze cooked salmon for up to 3 months. Thaw overnight in the refrigerator before serving.
Reheating: If you have leftover salmon, gently reheat it in a pan over low heat for 1-2 minutes to keep it moist. Avoid reheating the salad to maintain its crunchy texture.
Prep Ahead: You can prep ingredients ahead of time and store them separately in the fridge for easy assembly later. Just combine everything when ready to enjoy your Edamame and cucumber salad with fried salmon!
Edamame and Cucumber Salad with Fried Salmon Variations
Feel free to mix things up and personalize this delightful dish to suit your taste buds with these fun variations!
- Vegetarian Swap: Replace salmon with grilled tofu for a delicious vegetarian option that retains the dish’s essence.
- Creamy Addition: Add sliced avocado to the salad for a smooth, creamy texture that pairs beautifully with the crunchy veggies.
- Spicy Twist: For a touch of heat, mix in sliced jalapeños or a dash of chili sauce in the dressing to excite your palate.
- Nutty Flavor: Toss in a handful of toasted sesame seeds or chopped peanuts for an added crunch and a nutty finish.
- Herbed Delight: Enhance the freshness with a handful of freshly chopped mint or basil, infusing an aromatic twist to this vibrant salad.
- Citrus Zing: Experiment with different citrus flavors by substituting lime juice for lemon, or even add orange zest for a sweet surprise.
- Seedless Option: Use seedless cucumbers for an even crisper texture and smoother flavor, easily elevating the overall experience.
- Pasta Fusion: Mix in cooked, chilled pasta for a heartier version, perfect for meal prepping or serving at gatherings.
Embrace your culinary creativity and make this salad truly your own!
Expert Tips for Edamame and Cucumber Salad with Fried Salmon
- Thawing Salmon: Properly thaw the salmon overnight in the refrigerator to keep its texture juicy and flaky, avoiding the rubbery outcome of fast thawing methods.
- Cooking Time: Be careful not to overcook the salmon; it should be golden brown on the outside but flaky and moist on the inside. A precise cooking time helps achieve perfect results.
- Cooling Edamame: Immediately cool the cooked edamame under cold running water after boiling to lock in its vibrant color and crispness, enhancing the overall presentation of your salad.
- Adjusting Soy Sauce: Taste the dressing before adding to the salad and adjust the soy sauce according to your preference for saltiness to ensure a balanced flavor in the Edamame and cucumber salad with fried salmon.
- Freshness Matters: For the best flavor, use fresh vegetables and herbs, especially cilantro, as they elevate the overall taste and offer a delightful contrast to the salmon.
What to Serve with Edamame and Cucumber Salad with Fried Salmon?
A delightful meal is just a few complementary sides away, ready to elevate your dining experience.
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Coconut Rice: This fragrant side adds a tropical twist that pairs wonderfully with the savory salmon and fresh salad, bringing out the dish’s Asian flavors.
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Grilled Asparagus: The charred tenderness of asparagus enhances the meal’s texture while contributing a touch of earthiness, creating a lovely contrast with the crispy salmon.
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Miso Soup: A warm bowl of miso soup is a comforting companion to the salad, enriching the meal with umami depth and soothing warmth.
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Sesame Soba Noodles: These nutty noodles offer a delightful chewiness that harmonizes with the crisp salad, making every bite feel sophisticated yet homey.
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Crispy Garlic Tofu: For an added protein boost or vegetarian option, crispy garlic tofu provides crunch and flavor, enhancing the overall dish without overshadowing the main elements.
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Chilled Green Tea: A refreshing glass of chilled green tea cleanses the palate perfectly between bites, complementing the meal’s vibrant flavors and lightness.
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Fruit Sorbet: To cleanse the palate after dinner, serve a light dessert like fruit sorbet. Its sweetness and refreshing qualities are the perfect way to end the meal.
Edamame and Cucumber Salad with Fried Salmon Recipe FAQs
How do I choose ripe edamame?
Look for edamame pods that are bright green and firm to the touch. Avoid those that are yellowing or shriveled, as they’re likely overripe. Frozen edamame is typically harvested at its peak for convenience.
What’s the best way to store leftovers?
Store any leftover salad in an airtight container in the fridge for up to 2 days. To keep it fresh, I recommend keeping the dressing separate until you’re ready to serve to prevent sogginess.
Can I freeze the salad?
While the salad itself doesn’t freeze well, you can freeze the cooked salmon for up to 3 months. Just make sure to thaw overnight in the refrigerator before serving. If you have leftover salmon, reheat it gently in a pan over low heat for 1-2 minutes to maintain its moisture.
What should I do if my salmon doesn’t cook evenly?
To ensure even cooking, make sure your salmon fillets are similar in thickness. If one side is thicker, it will take longer to cook. Try using a meat thermometer to check for doneness; salmon is perfect at an internal temperature of 145°F (63°C).
Are there any dietary considerations I should be aware of?
Yes! This salad is lactose-free and low in carbs, making it great for a variety of dietary preferences. However, if you have a soy allergy, feel free to substitute the soy sauce with coconut aminos or tamari, which are both excellent alternatives.
Can I prepare the ingredients in advance?
Absolutely! You can prep the cucumber, spring onions, and red pepper ahead of time and store them separately in the fridge. The edamame can also be cooked in advance. Just wait to mix everything together until you’re ready to serve for the freshest taste!
Edamame and Cucumber Salad with Fried Salmon in 30 Minutes
Ingredients
Equipment
Method
- Thaw the frozen salmon fillet overnight in the refrigerator.
- Bring 1 liter of salted water to a vigorous boil.
- Add the edamame to the boiling water and cook for about 6 minutes.
- Drain and cool the edamame under cold running water.
- Wash and thinly slice the cucumber and prepare spring onions, red pepper, and cilantro.
- Zest and juice the lemon, and mix with soy sauce and oil.
- Pat the thawed salmon dry and fry in oil for approximately 3 minutes on each side.
- Glaze the salmon with soy sauce and let it thicken slightly.
- Arrange the salad on plates and place the fried salmon on top.
- Garnish with fresh cilantro.