Crispy Rice Salmon Salad with Creamy Honey Ginger Dressing
Directions
- 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.
- 2Season salmon with garlic powder, salt & pepper and place it on a baking sheet. Add to the oven with the crispy rice and bake for 13-14 minutes, or until desired doneness.
- 3Remove the rice from the oven and set aside. Remove the salmon from the oven, shred into smaller pieces and set aside.
- 4Chop/slice cucumbers, edamame, green onions, and avocado. Add to a large bowl.
- 5Add the shredded salmon and crispy rice on top.
- 6Make the dressing by whisking together olive oil, toasted sesame oil, soy sauce, rice vinegar, honey, ground ginger, and kosher salt. Taste and adjust seasonings as needed.
- 7Pour 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 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 rice vinegar
- 2 tb honey
- 1.5 tsp ground ginger
- 0.5 tsp kosher salt
Equipment
ovenbaking sheetparchment paperforkswhiskblender
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