Method

1. 1

   Heat the oven to 400°F. Pat the salmon dry and season with the salt. Place it skin-side down on a parchment-lined baking sheet.

   5 min205°C
2. 2

   Bake the salmon until it flakes easily and reaches 145°F in the thickest part, about 12 to 15 minutes.

   15 min205°C
3. 3

   While the salmon bakes, heat the neutral oil in a large skillet over medium-high heat. Add the cooked rice in an even layer and cook until the underside is golden and crisp, 8 to 10 minutes. Stir and cook 2 minutes more.

   12 minMedium-high
4. 4

   Whisk the ginger, soy sauce, rice vinegar, and sesame oil in a small bowl.

   2 min
5. 5

   Slice the cucumber. Toss the greens and cucumber with the ginger dressing.

   3 min
6. 6

   Divide the salad among bowls and top with the crispy rice and baked salmon.

   3 min