Crispy Rice Salmon Salad

Serves | 4-6

Ingredients:

• 4 salmon filets

• 3 c rice, cooked & cooled (about 1½ c uncooked)

• 2 tbsp soy sauce, tamari, or coconut aminos

• 1 tbsp sesame oil

• 1 tbsp chili crisp

• Garlic powder, salt, pepper, to taste

• 5 english cucumbers, chopped

• 4 whole carrots, ribboned or shredded

• Garnishes: green onion, sesame seeds, cilantro

Dressing:

• 1 c mayo

• 1 tbsp soy sauce, tamari, or coconut aminos

• 1 tbsp chili crisp

• 2 tbsp rice vinegar

• 2 tbsp sweet chili sauce (or sub honey)

Directions:

1. Preheat oven to 400°F and line two baking sheets with parchment paper.

2. On one baking sheet, toss the chilled rice with soy sauce, sesame oil, and chili crisp. Spread evenly in a thin layer.

3. Season salmon fillets with garlic powder, salt, and pepper. Place on the second baking sheet.

4. Bake both the salmon and rice at the same time for 12–15 minutes.

5. Remove both trays from the oven. Check salmon for doneness (internal temperature should reach 125–130°F for medium or 140–145°F for well done). Remove salmon and set aside.

6. Flip and stir the rice to help it crisp evenly, then return it to the oven. Continue baking the rice for another 15–25 minutes, or until golden and crispy.

7. While the rice finishes, shred or flake the salmon and prepare the dressing by whisking all ingredients together until smooth.

8. Assemble salad bowls with crispy rice, salmon, cucumbers, carrots, and desired garnishes. Drizzle with dressing and serve.

Notes: Using chilled or even day-old rice is key for getting crispy texture. Fresh rice will steam instead of crisp. This bowl is best served immediately for max crispiness.

You’ll find more recipes like this in my original cookbook, Feeding the Nobles: Keep It Simple and Just Eat Real Food.