Pacific-edge salmon rice salad with burnt-scallion dressing

Burnt-scallion dressing is smoky-green. The glass should stay cool and iodine-clean.

Junmai sake or Grüner Veltliner; sake highball with yuzu; cucumber-nori cooler if skipping alcohol.

Salad holds two days minus the crunch. Nori in foil. Cucumber sliced late. Eat cool, not fridge-cold.

• Cooked short-grain rice3 cups
• Fresh salmon fillet12.2 oz
• English cucumber1 ea
• Shelled edamame1 cup
• Scallions3 ea
• Toasted nori2 sheet
• Soy sauce1 tbsp
• Rice vinegar2 tbsp
• Fresh ginger0.5 tbsp
• Toasted sesame oil0.7 tbsp

Multiplying the ingredients is the easy half. These are the parts of the recipe that the batch count does not move.

Cooking time

14 minutes in the oven, whatever fraction of the tray is filled. A half-full tray browns faster, so look at it sooner rather than trusting the clock.

Seasoning

Seasoning figures are a starting point at any batch size. Taste before it reaches the table — the multiple is arithmetic, and salt is not.

1. Read the whole method before you shop. This is a planning recipe for pacific-edge salmon rice salad with burnt-scallion dressing, not a certified kitchen test.
2. Amounts below are one batch: 4 portions. Build a plan and this card scales itself to it.
3. This dish can be completed up to 2 days ahead. Cold storage is the real limit — do not make it ahead if the fridge is already tight.
4. Oven occupancy is 14 minutes per tray. Do not start this tray if the day-of oven window is already full.
5. Season, tray up, roast, rest. Hold only as long as the fixture hold time.
6. Holds about 40 minutes once finished. After that, quality drops — do not invent extra time.
7. Drink pairing: Junmai sake or Grüner Veltliner; sake highball with yuzu; cucumber-nori cooler if skipping alcohol.
8. Leftover route: Salad holds two days minus the crunch. Nori in foil. Cucumber sliced late. Eat cool, not fridge-cold.
9. Confirm every ingredient and every allergen yourself. Dietary tags are planning filters, not safety guarantees.