Crispy Rice Salmon Salad with a Creamy Asian Dressing

Serves 4
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Directions

  1. 1Preheat oven to 400F.
  2. 2Preheat oven to 400F.
  3. 3Preheat oven to 400F.
  4. 4Line a baking sheet with parchment paper.
  5. 5Line a baking sheet with parchment paper.
  6. 6Line a baking sheet with parchment paper.
  7. 7Add cooked and cooled rice to the baking sheet.
  8. 8Add cooked and cooled rice to the baking sheet.
  9. 9Add cooked and cooled rice to the baking sheet.
  10. 10Toss rice well with soy sauce, chili crisp and sesame oil.
  11. 11Toss rice well with soy sauce, chili crisp and sesame oil.
  12. 12Toss rice well with soy sauce, chili crisp and sesame oil.
  13. 13Bake rice for 30-35 minutes, tossing half way through.
  14. 14Bake rice for 30-35 minutes, tossing half way through.
  15. 15Bake rice for 30-35 minutes, tossing half way through.
  16. 16While the rice is in the oven, season salmon and place it on a baking sheet.
  17. 17While the rice is in the oven, season salmon and place it on a baking sheet.
  18. 18While the rice is in the oven, season salmon and place it on a baking sheet.
  19. 19Add salmon to the oven (with the crispy rice) and let bake for 13-14 minutes, or until desired doneness.
  20. 20Add salmon to the oven (with the crispy rice) and let bake for 13-14 minutes, or until desired doneness.
  21. 21Add salmon to the oven (with the crispy rice) and let bake for 13-14 minutes, or until desired doneness.
  22. 22Remove the rice from the oven and set aside.
  23. 23Remove the rice from the oven and set aside.
  24. 24Remove the rice from the oven and set aside.
  25. 25Remove the salmon tray from the oven, shred into smaller pieces and set aside.
  26. 26Remove the salmon tray from the oven, shred into smaller pieces and set aside.
  27. 27Remove the salmon tray from the oven, shred into smaller pieces and set aside.
  28. 28Chop/slice all of the ingredients for the salad (cucumbers, bell pepper, red onion, avocado) and add to a large bowl.
  29. 29Chop/slice all of the ingredients for the salad (cucumbers, bell pepper, red onion, avocado) and add to a large bowl.
  30. 30Chop/slice all of the ingredients for the salad (cucumbers, bell pepper, red onion, avocado) and add to a large bowl.
  31. 31Add the shredded salmon and crispy rice on top of the salad ingredients.
  32. 32Add the shredded salmon and crispy rice on top of the salad ingredients.
  33. 33Add the shredded salmon and crispy rice on top of the salad ingredients.
  34. 34Blend together all of the ingredients for the dressing (olive oil, lemon juice, honey, shallot, cumin, kosher salt, ground black pepper) until smooth and creamy.
  35. 35Blend together all of the ingredients for the dressing (olive oil, lemon juice, honey, shallot, cumin, kosher salt, ground black pepper) until smooth and creamy.
  36. 36Blend together all of the ingredients for the dressing (olive oil, lemon juice, honey, shallot, cumin, kosher salt, ground black pepper) until smooth and creamy.
  37. 37Pour dressing over the salad.
  38. 38Pour dressing over the salad.
  39. 39Pour dressing over the salad.
  40. 40Toss and enjoy!
  41. 41Toss and enjoy!
  42. 42Toss and enjoy!

Ingredients

  • 2 cups cooked rice, cooled (jasmine rice)
  • 2 cups cooked rice, cooled (jasmine rice)
  • 2 cups cooked rice, cooled (jasmine 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 cumin
  • 1 pinch cumin
  • 1 pinch cumin
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch pepper
  • 1 pinch pepper
  • 1 pinch pepper
  • 5 Persian cucumbers, thinly sliced (or 1 large English cucumber)
  • 5 Persian cucumbers, thinly sliced (or 1 large English cucumber)
  • 5 Persian cucumbers, thinly sliced (or 1 large English cucumber)
  • 1 red bell pepper, diced small
  • 1 red bell pepper, diced small
  • 1 red bell pepper, diced small
  • 1 small red onion, finely sliced
  • 1 small red onion, finely sliced
  • 1 small red onion, finely sliced
  • 1 avocado, diced
  • 1 avocado, diced
  • 1 avocado, diced
  • 0.5 cup olive oil
  • 0.5 cup olive oil
  • 0.5 cup olive oil
  • 0.25 cup lemon juice (1-2 lemons)
  • 0.25 cup lemon juice (1-2 lemons)
  • 0.25 cup lemon juice (1-2 lemons)
  • 2 tb honey
  • 2 tb honey
  • 2 tb honey
  • 1 large shallot, roughly chopped
  • 1 large shallot, roughly chopped
  • 1 large shallot, roughly chopped
  • 0.5 tsp cumin
  • 0.5 tsp cumin
  • 0.5 tsp cumin
  • 1 tsp kosher salt
  • 1 tsp kosher salt
  • 1 tsp kosher salt
  • 0.5 tsp ground black pepper
  • 0.5 tsp ground black pepper
  • 0.5 tsp ground black pepper

Equipment

ovenbaking sheetparchment paperlarge bowlblender

Tips

  • Bake rice and salmon at the same time to save time.
  • Watch the crispy rice to make sure it doesn’t burn.
  • Taste and adjust seasonings for the dressing as needed.
  • This recipe can easily be modified with different vegetables.