Crispy Rice Salmon Salad with Creamy Honey Ginger Dressing

40 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. 2Preheat 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.
  3. 3Preheat 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.
  4. 4Season 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.
  5. 5Season 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.
  6. 6Season 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.
  7. 7Remove the rice from the oven and set aside. Remove the salmon from the oven, shred into smaller pieces and set aside.
  8. 8Remove the rice from the oven and set aside. Remove the salmon from the oven, shred into smaller pieces and set aside.
  9. 9Remove the rice from the oven and set aside. Remove the salmon from the oven, shred into smaller pieces and set aside.
  10. 10Chop/slice cucumbers, edamame, green onions, and avocado. Add to a large bowl.
  11. 11Chop/slice cucumbers, edamame, green onions, and avocado. Add to a large bowl.
  12. 12Chop/slice cucumbers, edamame, green onions, and avocado. Add to a large bowl.
  13. 13Add the shredded salmon and crispy rice on top.
  14. 14Add the shredded salmon and crispy rice on top.
  15. 15Add the shredded salmon and crispy rice on top.
  16. 16Make 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.
  17. 17Make 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.
  18. 18Make 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.
  19. 19Pour dressing over the salad and toss.
  20. 20Pour dressing over the salad and toss.
  21. 21Pour dressing over the salad and toss.

Ingredients

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

Equipment

ovenbaking sheetparchment paperforkswhiskblender