Crispy Rice Salmon Salad with a Creamy Asian Dressing

Name: Crispy Rice Salmon Salad with a Creamy Asian Dressing
Yield: 4 servings
Ingredients: 2 cups cooked rice, cooled (jasmine rice); 2 tsp soy sauce; 2 tb chili crisp/crunch; 1 tb sesame oil; 8 oz salmon; 1 pinch cumin; 1 pinch salt; 1 pinch pepper; 5 Persian cucumbers, thinly sliced (or 1 large English cucumber); 1 red bell pepper, diced small; 1 small red onion, finely sliced; 1 avocado, diced; 0.5 cup olive oil; 0.25 cup lemon juice (1-2 lemons); 2 tb honey; 1 large shallot, roughly chopped; 0.5 tsp cumin; 1 tsp kosher salt; 0.5 tsp ground black pepper

Serves 4

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Crispy Rice Salmon Salad with a Creamy Asian Dressing

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Serves 4

Directions

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

Ingredients

2 cups cooked rice, cooled (jasmine rice)
2 tsp soy sauce
2 tb chili crisp/crunch
1 tb sesame oil
8 oz salmon
1 pinch cumin
1 pinch salt
1 pinch pepper
5 Persian cucumbers, thinly sliced (or 1 large English cucumber)
1 red bell pepper, diced small
1 small red onion, finely sliced
1 avocado, diced
0.5 cup olive oil
0.25 cup lemon juice (1-2 lemons)
2 tb honey
1 large shallot, roughly chopped
0.5 tsp cumin
1 tsp kosher salt
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.

Crispy Rice Salmon Salad with a Creamy Asian Dressing

Serves 4

instagram.com

Crispy Rice Salmon Salad with a Creamy Asian Dressing

instagram.com

Serves 4

Directions

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