Crispy Rice Salmon Salad with Creamy Honey Ginger Dressing

45 mins
Serves 6
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Directions

  1. 1Preheat oven to 400F. Line a baking sheet with parchment paper. Add cooked and cooled rice to the baking sheet. Toss well with soy sauce, chili crisp and sesame oil. Bake for 30-35 minutes, tossing halfway through.
  2. 2Season salmon with garlic powder, salt & pepper 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.
  3. 3Remove the rice from the oven and set aside. Remove the salmon from the oven, shred into smaller pieces and set aside.
  4. 4Make the dressing by whisking together olive oil, toasted sesame oil, soy sauce (or coconut aminos), rice vinegar, honey, ground ginger and kosher salt. Taste and adjust seasonings as needed.
  5. 5Chop/slice cucumbers, edamame, green onions and avocado. Add to a large bowl along with shredded salmon and crispy rice.
  6. 6Pour dressing over the salad and toss.

Ingredients

  • 2 cups cooked rice
  • 2 tsp soy sauce
  • 2 tb chili crisp/crunch
  • 1 tb sesame oil
  • 8 oz salmon
  • 1 pinch garlic powder
  • 1 pinch salt
  • 1 pinch pepper
  • 5 Persian cucumbers
  • 1 English cucumber
  • 1 cup edamame
  • 1 bunch green onions
  • 1 avocado
  • 0.25 cup olive oil
  • 0.25 cup toasted sesame oil
  • 3 tb soy sauce
  • 3 tb coconut aminos
  • 3 tb rice vinegar
  • 2 tb honey
  • 1.5 tsp ground ginger
  • 0.5 tsp kosher salt

Equipment

ovenbaking sheetparchment paperforksblenderwhisk
Crispy Rice Salmon Salad with Creamy Honey Ginger Dressing | Clip Recipe