Cooked - Crispy Rice Salmon Salad

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Crispy Rice Salmon Salad

1.0

2 cups cooked rice, cooled (I used jasmine rice)

2 tsp soy sauce

2 tbsp chili crisp/crunch (Trader Joe's makes a good one, I used Momofuku this time!)

1 tbsp sesame oil

8 oz salmon

Pinch cumin, salt & pepper

5 Persian cucumbers, thinly sliced (or 1 large English cucumber)

1 red bell pepper, diced small

1 small red onion, finely sliced

1 avocado, diced

½ cup olive oil

¼ cup lemon juice (1-2 lemons)

2 tbsp honey

1 large shallot, roughly chopped

½ tsp cumin

1 tsp kosher salt

½ tsp ground black pepper

First, prepare the crispy rice topping. Preheat oven to 400F. Line a baking sheet with parchment paper. Add cooked and cooled rice to the baking sheet. Toss well with the soy sauce, chili crisp and sesame oil. Bake for 30-35 minutes, tossing half way through (just watch to make sure it doesn't burn).
While the rice is in the oven, season salmon and place it on a baking sheet. Add to the oven (with the crispy rice) and let bake for 13-14 minutes, or until desired doneness.
Remove the rice from the oven and set aside. Remove the salmon tray from the oven, shred into smaller pieces and set aside.
Next, chop/slice all of the ingredients for the salad and add to a large bowl. Add the shredded salmon and crispy rice on top.
Last, make the dressing. Blend to together all of the ingredients for the dressing until smooth & creamy. Taste and adjust seasonings as needed. Pour dressing over the salad. Toss and enjoy!

Course🍽️Main Course

Diets🌾Gluten-free🥩Carnivore...

Category🥗Salad

CuisineAsian

Occasions📆Everyday🥙Light Meal

Season🔁Year-round

DifficultyEasy ⏰ 20m

Created 82 weeks ago

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