Crispy Rice & Salmon Salad
Jasmine rice cooked on a baking sheet with olive oil and soy sauce until every grain is golden and crunchy is the kind of discovery that changes how you think about a pantry staple. Cooled and tossed with shredded salmon, mango, cucumber, tomato, and edamame in a soy sauce, ginger and rice vinegar dressing, it produces a bowl with a texture no other grain salad can replicate
Ingredients
For the Crispy rice
- 1 cup cooked rice
- 1 teaspoon olive oil
- 1/2 tablespoon tamari soy sauce (NOTE 1)
For the Salad
- 8 ounces salmon
- salt & pepper
- 5 ounces cucumber
- 1/2 cup edamame beans defrosted
- 5 ounces tomatoes
- 1 medium mango
- 1 tablespoon mint
For the Dressing
- 1/4 cup olive oil
- 1.5 tablespoons tamari soy sauce
- 1.5 tablespoons rice vinegar
- 1 tablespoon honey
- 1/2 teaspoon ground ginger
- salt
Instructions
- Preheat your oven to 400°F and line a baking sheet with parchment paper.
- Transfer the cooked rice onto the baking sheet and mix it with soy sauce and olive oil. Spread it out in a single layer (leave some room for the salmon). (NOTE 1)
- Place baking sheet in the oven and bake for about 10 minutes.
- Season the salmon with salt & pepper and place it on the baking sheet. Toss the rice and return the baking dish to the oven and bake for another 10-20 minutes. (NOTE 2)
- Boil shelled edamame for three to four minutes in salted water. Drain and allow to cool.
- Make the dressing by mixing olive oil, rice vinegar, soy sauce, honey, ginger powder and salt & pepper.
- Wash and chop the salad ingredients: mango, cucumber and tomatoes and transfer to a large bowl.
- Transfer the crispy rice and salmon into the bowl and toss the salad with the dressing until it is fully coated.
- Divide the salad over 2 plates or bowls and garnish with mint.
Notes
- You can use normal soy sauce instead of tamari, but then this dish is no longer gluten-free.
- If you don't have left-over cooked rice in the fridge, cook rice according to your preferred method and allow it to cool fully.
- Depending on the thickness of your salmon you may need more time to cook the fish than the rice needs. When the rice is crispy enough, take it off the baking sheet and only return the salmon into the oven for another 10 minutes or so to reach the doneness your prefer.
Nutrition
Calories: 697kcalCarbohydrates: 57gProtein: 32gFat: 38gSaturated Fat: 5gPolyunsaturated Fat: 6gSodium: 1064mgFiber: 5gSugar: 27g