Crispy Rice Salmon Salad with Creamy Honey Ginger Dressing

40 mins
Serves 4
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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 the soy sauce, chili crisp and sesame oil. Bake for 30-35 minutes, tossing halfway through.
  2. 2While the rice is in the oven, season salmon and place it on a baking sheet. Add to the oven and bake for 13-14 minutes.
  3. 3Remove the rice from the oven and set aside.
  4. 4Remove the salmon from the oven, shred into smaller pieces and set aside.
  5. 5Chop/slice all of the ingredients for the salad and add to a large bowl.
  6. 6Add the shredded salmon and crispy rice on top.
  7. 7Whisk together all the ingredients for the dressing. Taste and adjust seasonings as needed.
  8. 8Pour dressing over the salad. Toss and enjoy!

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 English cucumber
  • 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 coconut aminos
  • 3 tb rice vinegar
  • 2 tb honey
  • 1.5 tsp ground ginger
  • 0.5 tsp kosher salt

Equipment

ovenbaking sheetparchment paperforksblenderwhisk