Description
Our ultimate Spicy Salmon Crispy Rice Salad recipe is so fresh and it packs a real flavor punch! A delicious summer salad!
Ingredients
Scale
- 4 cups cooked basmati rice
- 1 tablespoon sesame oil
- 2 teaspoons garlic chili sauce
- ¼ teaspoon kosher salt
- â…› teaspoon ground black pepper
- 1 cup mayonnaise
- ½ tablespoon sriracha
- 2 tablespoons water
- 4 salmon fillets
- extra virgin olive oil
- kosher salt and ground black pepper
- 1 tablespoon soy sauce
- 2 cups green cabbage, chopped
- 2 cups kale, chopped
- 2 cups English cucumber, sliced and quartered
- 1 cup edamame, thawed
- 2 avocados, diced
- ½ cup matchstix carrots
- ½ cup fresh cilantro, chopped
- ½ cup green onions, sliced
- ½ cup sesame ginger vinaigrette
Instructions
- Prep: Preheat oven to 425℉.
- Make Crispy Rice: On a large, rimmed baking sheet, put 4 cups cooked basmati rice, 1 tablespoon sesame oil, 2 teaspoons garlic chili sauce, ¼ teaspoon kosher salt, and ⅛ teaspoon ground black pepper. Toss to coat and spread out evenly. Bake in preheated oven for about 15 minutes, tossing halfway. Keep cooking and tossing in 5 minute increments until it reaches your desired crispness (for us this took a total of 25-30 minutes). Set aside, while you cook and prep the rest of the salad.
- Make Dressing: While the rice bakes, in a small bowl and mix together 1 cup mayonnaise, ½ tablespoon sriracha, and 2 tablespoons water. Set aside.
- Prep Salmon: After making the crispy rice, drop the oven temperature to 400℉. Place 4 salmon fillets on a large plate or cutting board. Rub fillets with extra virgin olive oil and season with kosher salt and ground black pepper.
- Cook Salmon: Bring a large cast iron skillet to a medium-high heat and drizzle a little bit of olive oil on the bottom of the pan. Sear salmon (skin side up) for 2-3 minutes. Add 1 tablespoon soy sauce to the pan as they sear. Flip Salmon and move the entire pan to the oven to bake for 12-14 minutes or until salmon is fully cooked and flakes easily with a fork.
- Assemble Salads: Divide the cabbage, kale, cucumber, edamame, diced avocado, carrots, cilantro, and green onions evenly between bowls. Drizzle with some sesame ginger vinaigrette and toss to coat. Add cooked salmon fillet and crispy rice on top.
- Serve: Drizzle your desired amount of sriracha dressing on top of the salad and enjoy!
Notes
For best results use day-old rice or cooled rice. You can also use microwaveable rice. Adjust garlic chili sauce and sriracha to your preferred spice level.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dinner/Entree, Lunch, Salad
- Method: Oven, Stove Top
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 587 kcal
- Sugar: 9 g
- Sodium: 931 mg
- Fat: 29 g
- Saturated Fat: 4 g
- Unsaturated Fat: 22 g
- Trans Fat: 0.02 g
- Carbohydrates: 52 g
- Fiber: 8 g
- Protein: 30 g
- Cholesterol: 68 mg