Spicy Chipotle Honey Salmon Rice Salad

5 mins
Serves 1
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Directions

  1. 1Bake rice with butter, sesame oil, garlic, and tamari/soy sauce in the oven on a sheet pan.
  2. 2Bake rice with butter, sesame oil, garlic, and tamari/soy sauce in the oven on a sheet pan.
  3. 3Bake rice with butter, sesame oil, garlic, and tamari/soy sauce in the oven on a sheet pan.
  4. 4Prepare chipotle salmon by tossing salmon cubes with butter, chipotle in adobo, honey, and tamari/soy sauce, then bake until crispy.
  5. 5Prepare chipotle salmon by tossing salmon cubes with butter, chipotle in adobo, honey, and tamari/soy sauce, then bake until crispy.
  6. 6Prepare chipotle salmon by tossing salmon cubes with butter, chipotle in adobo, honey, and tamari/soy sauce, then bake until crispy.
  7. 7Make lemon tahini dressing by combining olive oil, lemon juice, tahini, honey, tamari/soy sauce, garlic, and sesame seeds in a food processor.
  8. 8Make lemon tahini dressing by combining olive oil, lemon juice, tahini, honey, tamari/soy sauce, garlic, and sesame seeds in a food processor.
  9. 9Make lemon tahini dressing by combining olive oil, lemon juice, tahini, honey, tamari/soy sauce, garlic, and sesame seeds in a food processor.
  10. 10Combine shredded cabbage, chopped avocados, chopped cucumbers, sliced jalapeño, cilantro, and peanuts in a bowl.
  11. 11Combine shredded cabbage, chopped avocados, chopped cucumbers, sliced jalapeño, cilantro, and peanuts in a bowl.
  12. 12Combine shredded cabbage, chopped avocados, chopped cucumbers, sliced jalapeño, cilantro, and peanuts in a bowl.
  13. 13Pour the dressing over the salad, then add the hot rice and hot salmon. Toss everything together with a little more dressing.
  14. 14Pour the dressing over the salad, then add the hot rice and hot salmon. Toss everything together with a little more dressing.
  15. 15Pour 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
  • 2.5 cups cooked rice
  • 2.5 cups cooked rice
  • 2 tablespoons salted butter
  • 2 tablespoons salted butter
  • 2 tablespoons salted butter
  • 2 teaspoons toasted sesame oil
  • 2 teaspoons toasted sesame oil
  • 2 teaspoons toasted sesame oil
  • 4 cloves garlic
  • 4 cloves garlic
  • 4 cloves garlic
  • 2 tablespoons tamari/soy sauce
  • 2 tablespoons tamari/soy sauce
  • 2 tablespoons tamari/soy sauce
  • 1 tablespoon salted butter
  • 1 tablespoon salted butter
  • 1 tablespoon salted butter
  • 4 salmon filets
  • 4 salmon filets
  • 4 salmon filets
  • 1.5 tablespoons chipotle in adobo
  • 1.5 tablespoons chipotle in adobo
  • 1.5 tablespoons chipotle in adobo
  • 2 tablespoons honey
  • 2 tablespoons honey
  • 2 tablespoons honey
  • 1 tablespoon tamari/soy sauce
  • 1 tablespoon tamari/soy sauce
  • 1 tablespoon tamari/soy sauce
  • 2 cups shredded cabbage
  • 2 cups shredded cabbage
  • 2 cups shredded cabbage
  • 2 avocados
  • 2 avocados
  • 2 avocados
  • 2 Persian cucumbers
  • 2 Persian cucumbers
  • 2 Persian cucumbers
  • 1 jalapeño
  • 1 jalapeño
  • 1 jalapeño
  • 0.5 cup fresh chopped cilantro
  • 0.5 cup fresh chopped cilantro
  • 0.5 cup fresh chopped cilantro
  • 0.5 cup roasted peanuts
  • 0.5 cup roasted peanuts
  • 0.5 cup roasted peanuts
  • 0.5 cup extra virgin olive oil
  • 0.5 cup extra virgin olive oil
  • 0.5 cup extra virgin olive oil
  • 0.25 cup lemon juice
  • 0.25 cup lemon juice
  • 0.25 cup lemon juice
  • 0.25 cup tahini
  • 0.25 cup tahini
  • 0.25 cup tahini
  • 3 tablespoons honey
  • 3 tablespoons honey
  • 3 tablespoons honey
  • 2 teaspoons tamari/soy sauce
  • 2 teaspoons tamari/soy sauce
  • 2 teaspoons tamari/soy sauce
  • 2 cloves garlic
  • 2 cloves garlic
  • 2 cloves garlic
  • 3 tablespoons toasted sesame seeds
  • 3 tablespoons toasted sesame seeds
  • 3 tablespoons toasted sesame seeds

Equipment

ovensheet panfood processor