Ingredients
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1/2 cup mayonnaise
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3 tbsp reduced-sodium soy sauce, divided
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1 lb salmon fillets
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1 medium cucumber
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3 green onions
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2 (8.8 oz) pkgs 90 second whole grain brown rice
Steps
1
In a small bowl, whisk together mayonnaise and 2 tbsp soy sauce until smooth. Set aside.
2
Cut salmon into 1½-inch pieces and place in a large bowl. Pour half of soy-mayo mixture on top. Gently toss to coat. Cover and refrigerate 30 min.
3
Meanwhile, thinly slice cucumber and green onions, reserving some of the darker green parts of greens onions for garnish. In a medium bowl, combine cucumber slices, 2 tbsp sliced green onions, and remaining 1 tbsp soy sauce. Season with salt and pepper, to taste. Toss and set aside.
4
Preheat air fryer to 380°F. Working in batches if needed, lightly shake off excess marinade from salmon and arrange in a single layer in the basket. Air fry until salmon is cooked through and flakes easily, turning once halfway, 6–9 min.
5
Meanwhile, heat brown rice according to package directions. Pour into a bowl along with remaining soy-mayo mixture. Mix until rice is evenly coated and creamy. Divide among 4 bowls.
6
Top each bowl with cooked salmon bites along with cucumber salad. Sprinkle with reserved green onions to serve.
