Layered Alaska Salmon & Rice Salad Recipe


You will love this new take on salmon, avocado and rice salad. In Latvia and Baltic countries, we love our salads, and this one is no exemption. This delicious, delicate salmon and rice salad is high in omega 3, it is healthy & nutritious lunch for on-the-go. This recipe has the ideal combination of slow-releasing carbs, lean protein, and heart-friendly fats.

I have collaborated with Alaska Seafood and created 4 quick and fuss-free salmon recipes, that could easily be replicated for a family. I want to bring more awareness to eating healthier and natural fish. You can check out their website here: 


Alaska, the large, sparsely populated state, is one of the world’s largest seafood exporters. Seafood is Alaska’s most valuable renewable resource and is the state’s second-largest industry behind oil/gas, in terms of generated labor income. Commercial fishing and seafood processing are vitally important for rural, coastal communities in Alaska. The industry accounts for roughly a third of all private-sector employment occurring in rural Alaska. Seafood from Alaska is wild, natural and sustainable.

Fish from Alaska swim wild in the icy Pacific Ocean. This freedom to swim and the fish’s natural diet creates superior taste and texture. Wild Alaska seafood is firmer, fitter and a more vibrant fish. Wild Alaska seafood has no artificial coloring, preservatives, pesticides or GMOs. Alaska’s fish live in some of the cleanest waters in the world. Sustainable: Ticking the sustainable box cannot be easier when buying Alaska seafood.


  • 220 gr salmon
  • 100 gr white rice
  • 1 ripe avocado
  • 100 gr cream cheese
  • 3-4 tbsp mayonese
  • 100 gr cheddar cheese ( or any cheese you like)
  • Salt and pepper
  • 2 tbs lemon juice
  • Dill


Step 1. Cut avocado in half, deseed and then chop up into small bite-size pieces. Squeeze half a lemon juice all over the avocado - to protect it from browning.  

Step 2. Cut sushi-grade salmon into small pieces, sprinkle with salt and pepper if you like and set aside. You can also use smoked salmon, or gravlax salmon if you can't find sushi-grade one. 

Step 3. In a bowl add cream cheese, mayonnaise, lemon juice, dill, salt, and pepper and mix everything well until its creamy. 

Step 4. I am using already cooked rice for convenience, but you can prepare and boil either basmati or long grain rice in advance, leave it to cool down. 

Step 5. To assemble the salad, add 1-2 large tbsp of salmon first, then add rice, layer it with avocado, 1-2 tbsp of creamy sauce, and more salmon on top. Decorate with a lemon slice and cheese. You can make this salad in small portions like I did, or in a larger tray and then serve in portions. It is completely up to you! Enjoy the salad straight away. 


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