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Rice-Salmon-Salad-Recipe

Rice Salmon Salad

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Enjoy the irresistible flavors of Rice Salmon Salad, featuring crispy jasmine rice, tender salmon, and fresh veggies. Perfect for quick dinners and healthy meals!

  • Total Time: 1 hour 10 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 2 cups cooked jasmine rice
  • 1 tablespoon chili crisp
  • 2 tablespoons sesame oil
  • 1 tablespoon soy sauce
  • 1 lb salmon fillet, skin on or off
  • 1 teaspoon kosher salt
  • 2 persian cucumbers, diced
  • 1 handful cilantro, chopped
  • 1 ripe avocado, diced
  • 2 green onions, diced
  • 1 small bunch kale, stems removed and thinly sliced
  • 1 tablespoon toasted sesame seeds
  • 3 tablespoons sesame oil
  • 3 tablespoons olive oil
  • 2 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • 1 tablespoon honey
  • 1 garlic clove, minced
  • 1/2 teaspoon kosher salt

Instructions

  1. Preheat the oven to 400°F.
  2. In a large bowl, mix the rice, chili crisp, sesame oil, and soy sauce until well coated.
  3. Spread the mixture in an even layer on a parchment-lined sheet pan and bake for 35 to 40 minutes until lightly golden and crispy. Allow to cool completely once done.
  4. Switch the oven to broil.
  5. Place the salmon skin side down on a sheet pan, season with kosher salt, and broil for about 10 minutes or until cooked to your liking. Once cooled, flake it into bite-sized pieces with a fork.
  6. In a jar, combine all dressing ingredients and shake vigorously until well mixed.
  7. In a large bowl, combine the cucumbers, cilantro, avocado, green onions, kale, and sesame seeds. Add the crispy rice and flaked salmon.
  8. Drizzle the dressing over the salad and gently toss to combine. Serve immediately.

Last Step:

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Notes

For extra flavor, let the crispy rice sit for a few minutes before mixing with salad ingredients.
Feel free to substitute salmon with your choice of protein like grilled chicken or tofu.
This salad is perfect for meal prep as it stays fresh in the refrigerator for a day.

  • Author: Sarah
  • Prep Time: 15 minutes
  • Cook Time: 55 minutes
  • Category: Salad
  • Method: Baking & Broiling
  • Cuisine: Asian

Nutrition

  • Serving Size: 1 serving
  • Calories: 542
  • Sugar: 4g
  • Sodium: 900mg
  • Fat: 32g
  • Saturated Fat: 7g
  • Unsaturated Fat: 20g
  • Trans Fat: 0g
  • Carbohydrates: 41g
  • Fiber: 5g
  • Protein: 24g
  • Cholesterol: 70mg

Find it online: https://www.deliciousrecipesblog.com/rice-salmon-salad/