Main
Crispy Rice Salmon Salad
55 minServes 4Nutri-Score B€€€
B
55 min
55 minCrispy Rice Salmon Salad
what you need
Ingredients
cooked rice (cooled)Grains400 g
soy saucePantry10 ml
chili oil crunchPantry10 ml- sesame oilPantry15 ml
salmonFish225 g
olive oilPantry15 ml
garlic powderSpices3 g
saltSpices3 g
black pepperSpices2 g
persian cucumbers (chopped)Produce5 pieces- edamame (shelled)Produce150 g
- green onions (thinly sliced)Produce75 g
- sesame dressingPantry60 ml
avocado (optional, sliced)Produce1 piece
sesame seedsNuts & seeds5 g
per serving
Nutrition
284kcal
- Carbs
- 26 g
- Proteins
- 14 g
- Fat
- 14 g
what you’ll use
Tools
Baking tray
Mixing bowl
Oven
step by step
Method
- Step 1
Crisp the rice
- Toss the cooled cooked rice with the soy sauce, sesame oil and chili oil crunch.
- Spread the rice on a baking sheet and bake at 400°F, tossing halfway through.
- Step 2
Bake the salmon
- Season the salmon with olive oil, salt, pepper and garlic powder.
- Bake at 400°F until cooked through.
- Step 3
Prepare the vegetables
- In a large bowl, combine the chopped cucumber, sliced green onion and shelled edamame.
- Step 4
Assemble the salad
- Shred the cooked salmon and add it to the bowl with the crispy rice.
- Top with sesame dressing, sesame seeds and avocado.
most cooked first