Crispy Rice Salad Salmon – A Flavorful & Healthy Meal
A vibrant and healthy crispy rice salad salmon combining crispy rice, tender salmon, fresh veggies, and a tangy dressing. Perfect for any meal, especially as a meal prep option.
Ingredients
For the Crispy Rice:
- 2 Cups Cooked Rice cooled – I use jasmine rice, but any rice should work well
- 2 Teaspoons Soy Sauce
- 1 Tablespoon Sesame Oil
- 2 Tablespoons Chili Crisp – you can buy it at Trader Joe's or make your own
- ¼ Cup Dried Onion Minced
- ¼ Cup Dried Garlic Minced
- 1 Tablespoon Smoked Paprika
- ½ Teaspoon Sea Salt
- 1.5 Tablespoons Crushed Red Pepper Flakes
- ½ Teaspoon Chili Powder
- ¾ Cup Olive Oil
For the Salmon:
- 8 Ounces Salmon
- ½ Teaspoon Sea Salt
- ½ Teaspoon Ground Black Pepper
- ½ Teaspoon Garlic Powder
For the Salad:
- 5 Persian Cucumbers thinly sliced
- 1 Cup Edamame shelled
- 1 Bunch Green Onions thinly sliced – approximately ¾ cup
- 2 Avocados chopped
For the Creamy Asian Dressing:
- ¼ Cup Olive Oil
- ¼ Cup Toasted Sesame Oil
- 3 Tablespoons Soy Sauce or Coconut Aminos
- 3 Tablespoons Rice Vinegar
- 2 Tablespoons Honey
- 1 ½ Teaspoons Ground Ginger
- ½ Teaspoon Kosher Salt
Instructions
- Preheat the oven to 400°F.
- Line a baking sheet with parchment paper and set it aside.
- Cook rice and allow it to cool completely. Then, add it to the baking sheet.
- Toss cooled rice with soy sauce, chili crisp, and sesame oil.
- Transfer the baking sheet to the oven and bake rice for 30-40 minutes, tossing halfway through to ensure it cooks evenly.
- While rice is baking, season salmon with sea salt, black pepper, and garlic powder, then place it on a baking sheet.
- Place the salmon in the oven with the rice and bake for 13-14 minutes or until done to your liking.
- Once the salmon is cooked, remove it from the oven and shred it with a fork. Set it aside.
- Remove the crispy rice from the oven and set aside.
- Prepare salad ingredients: slice cucumbers, chop green onions, edamame, and avocado, then add to a large bowl.
- Add shredded salmon and crispy rice to the salad bowl.
- For the dressing, blend olive oil, toasted sesame oil, soy sauce, rice vinegar, honey, ground ginger, and sea salt in a blender until smooth.
- Pour dressing over the salad and toss to combine.
- Serve and enjoy! Leftovers can be stored in an airtight container in the fridge for up to three days.
Notes
You can substitute chili crisp with your homemade version or use a milder sauce.
To adjust the spice level, reduce the amount of crushed red pepper flakes or omit them entirely.
To adjust the spice level, reduce the amount of crushed red pepper flakes or omit them entirely.
Nutrition
Serving: 1servingCalories: 1154kcalCarbohydrates: 66gProtein: 25gFat: 92gSaturated Fat: 13gPolyunsaturated Fat: 57gCholesterol: 31mgSodium: 1895mgFiber: 13gSugar: 14g
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