Directions
- 1Bake rice with butter, sesame oil, garlic, and tamari/soy sauce in the oven on a sheet pan.
- 2Prepare chipotle salmon by tossing salmon cubes with butter, chipotle in adobo, honey, and tamari/soy sauce, then bake until crispy.
- 3Make lemon tahini dressing by combining olive oil, lemon juice, tahini, honey, tamari/soy sauce, garlic, and sesame seeds in a food processor.
- 4Combine shredded cabbage, chopped avocados, chopped cucumbers, sliced jalapeño, cilantro, and peanuts in a bowl.
- 5Pour the dressing over the salad, then add the hot rice and hot salmon. Toss everything together with a little more dressing.
Ingredients
- 2.5 cups cooked rice
- 2 tablespoons salted butter
- 2 teaspoons toasted sesame oil
- 4 cloves garlic
- 2 tablespoons tamari/soy sauce
- 1 tablespoon salted butter
- 4 salmon filets
- 1.5 tablespoons chipotle in adobo
- 2 tablespoons honey
- 1 tablespoon tamari/soy sauce
- 2 cups shredded cabbage
- 2 avocados
- 2 Persian cucumbers
- 1 jalapeño
- 0.5 cup fresh chopped cilantro
- 0.5 cup roasted peanuts
- 0.5 cup extra virgin olive oil
- 0.25 cup lemon juice
- 0.25 cup tahini
- 3 tablespoons honey
- 2 teaspoons tamari/soy sauce
- 2 cloves garlic
- 3 tablespoons toasted sesame seeds
Equipment
ovensheet panfood processor
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