Crispy Rice Salmon Salad
Serves 4
Directions
- 1Mix rice with chili crunch, spread onto a parchment-lined baking sheet, and flatten.
- 2Place salmon on a second baking sheet and coat with teriyaki sauce.
- 3Bake both trays at 400°F.
- 4Remove salmon after 20-22 minutes and continue baking rice for another 20 minutes, tossing occasionally, until golden and crispy.
- 5Whisk together the dressing ingredients.
- 6Combine vegetables, flake in the salmon, add the dressing, and toss in the crispy rice just before serving.
Ingredients
- 2 cup leftover cooked white rice
- 1-2 tbsp chili crunch
- 1 lb boneless skinless salmon fillet
- 1/2 cup teriyaki sauce
- 4 whole persian cucumber
- 1/2 bunch mint
- 1/2 bunch cilantro
- 5 whole scallion
- 1 cup shelled edamame
- 1 whole avocado
- 1/4 cup soy sauce
- 1/4 cup seasoned rice vinegar
- 2 tbsp oil
- 1 tbsp brown sugar
- 1/2 whole lime juice
- 1 whole garlic clove
Equipment
baking sheetparchment paperoven
Tips
- Use store-bought chili crunch or simply use soy sauce if you do not want to make it spicy.
- The rice can include ingredients like shredded carrots.
- Toss in the crispy rice just before serving so it stays crunchy.