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Preheat the oven to 200°C (fan). Line a baking tray with baking paper. Spread the cooled rice onto the tray and toss with the soy sauce, Marion’s Kitchen Crispy Chilli Oil and sesame oil. Bake for 20 minutes or until golden and crispy. Watch closely so it doesn’t burn. Set aside to cool.
Season the salmon fillets generously with salt. Heat a non-stick pan over medium-high heat. Add the oil and place the salmon skin-side down and press gently for 30 seconds to keep the skin flat (I like to use a meat press here). Cook for 4-5 minutes until the skin is crisp and golden. Flip and cook for 1-2 more minutes until the centre is just cooked. Rest briefly, then break into chunky pieces.
Whisk together the peanut butter, coconut milk, honey, soy sauce, lime juice, salt and pepper until smooth and creamy. Taste and adjust as needed.
Use a spoon to break up the crispy baked rice.
Place the salmon, cucumbers, avocado, red onion, edamame, coriander, mint, dill, spring onions, chilli into a large serving bowl.
Add the crispy rice and then pour over the dressing, toss gently and serve immediately.