Crispy Rice Salmon Salad

• gesamtzeit: 1 hour 4 minutes

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CRISPY RICE:

3 cups cooked rice, cooled

1 teaspoon salt

3 tablespoon oil

SALAD:

1 medium cucumber, seeds removed and thinly sliced

1 cup edamame

1/2 red onion, thinly sliced

2 cups finely shredded cabbage

1 medium carrot julienned (cut into thin strips)

8 ounces salmon filet

DRESSING:

¼ cup neutral oil (I used avocado oil for the recipe)

¼ cup sesame oil

4 tablespoons soy sauce

4 tablespoons rice vinegar

3 tablespoons honey

1 tablespoon finely minced garlic

1/2 teaspoon salt

1/2 teaspoon black pepper

Anweisungen

Preheat oven to 400

Spread the rice on a parchment lined sheet tray. Toss with oil and salt. Bake for 49 minutes or until Crispy. Make sure to stir and toss halfway through.

Season the Salmon filet with salt and pepper. Place in a sheet tray and cook in the same oven for 15 mins. Remove from heat, let cool and flake it to bite size pieces.

Whisk the neutral oil, sesame oil together and add the rice vinegar, soy sauce, garlic, honey, salt and pepper. Whisk until well combined. Add the cucumber, cabbage, shredded carrots, red onions and edamame. Add the crispy rice and flaked salmon. Toss until everything is well combined. Garnish with finely sliced green onion. Serve and Devour!