Salmon Edamame Cucumber Salad
Canned salmon gives cucumber and edamame a soft contrast in a rice-vinegar dressing. It is a lunch assembled after the edamame has been cooked as directed and allowed to cool briefly. Dress the vegetables first and fold in the salmon last. Gentle handling keeps larger flakes in the bowl instead of mixing the fish into a paste.
East Asian · Preparation time: 15 min · Cook time: 8 min · Total time: 23 min · 2 servings · Easy
Recipe timing and yield are estimates. This recipe has not been kitchen-tested.
Ingredients
- 200 g Drained canned salmon
- 180 g Shelled frozen edamame
- 180 g Cucumber
- 25 ml Rice vinegar
- 15 ml Soy sauce
- 8 ml Toasted sesame oil
Allergens listed for these ingredients · Fish, Soy, Wheat, Sesame. Check package labels.
Step-by-Step Instructions
- Cook edamame according to its packet, drain and cool briefly. Slice cucumber into thin half-moons.
- Whisk rice vinegar, soy sauce and sesame oil and toss with edamame and cucumber.
- Drain salmon, remove skin or hard bones and fold large flakes gently through the salad. Serve promptly or refrigerate covered.
Official food storage reference
Equipment
Kitchen scale, measuring jug, knife, cutting board, mixing bowl, sieve or colander, whisk and spoon.
Storage
Keep perishable ingredients refrigerated according to their labels. Serve promptly. Chill cooked leftovers promptly in shallow covered portions and consult the official storage chart for the food type.
For perishable foods and leftovers, U.S. FDA guidance calls for prompt refrigeration, no more than two hours at room temperature (one hour above 32°C/90°F), and a refrigerator at or below 4°C/40°F. Follow the product label and local guidance. Smell and appearance alone cannot establish safety.
FDA handling and storage conditions
Ingredient substitution
Use 180 g coarsely grated carrot instead of cucumber. The carrot is firmer and sweeter and releases less water. Toss it through the dressing before folding in the salmon.
Editorial guidance, not kitchen-tested. Check product labels and allergens after any change. These notes do not change automatic inventory matching.
Ingredient substitution principles (Colorado State University Extension)Cooking Tips
Read through the method and measure the ingredients before heating the pan. Use the listed equipment and check the recipe-specific handling notes above.
FAQ
Can I change the serving count?
Use the Recipe Converter linked below to scale ingredient quantities. Pan capacity and cooking times do not scale in direct proportion.
Is this an exact photograph of this recipe?
Where available, the credited image is a representative photograph. The caption explains known presentation differences; use the written ingredients and instructions.