Miso, Mushroom & Crispy Rice Salmon Salad (gf / Df) ✨ My New

• tiempo total: 1 hour 28 minutes

Ingredientes

2 (6-8 oz) salmon filets

1 cup thai basil, leaves only, plus more for garnish

1 cup cilantro, leaves only, plus more for garnish

⅓ cup green onion, thinly sliced plus more for garnish

12-16 oz assorted mushrooms (I used oyster mushrooms), torn

Olive oil

Salt and pepper, to taste

Crispy rice:

1 ½ cups cooked white rice, cooled

1 tbsp avocado oil

1 tbsp tamari

1 tbsp chili crisp oil

Dressing:

1 tbsp tamari

3 tbsp rice wine vinegar

1 tbsp white miso paste

1 tsp honey

1 clove garlic, grated

¼ cup avocado oil

Instrucciones

Preheat oven to 425°F. Add mushrooms to a parchment lined baking sheet then drizzle with olive oil and season to taste with salt and pepper. Toss well then set aside.

To make crispy rice, toss cooked rice in 1 tbsp each of avocado oil, soy sauce and chili crisp then spread evenly on a separate parchment lined baking sheet.

Add mushrooms and rice to the oven. Check mushrooms after 20 minutes for crispiness, if they need longer add them back to the oven and check every five minutes until done.

Bake rice for 40-45 minutes until crispy, tossing both once midway through to ensure even cooking.

Allow both to cool while cooking salmon.

To cook salmon, season to taste with salt and pepper. Add olive oil to a skillet over medium high heat and pan fry until a golden crust forms, about 5-7 minutes. Flip and transfer to the oven at 425°F until cooked through, about 5-7 minutes depending on the thickness of your fish. If you do not want to attempt the pan fry method, add salmon to a parchment lined baking sheet and bake at 425ºF for 12-16 minutes depending on the thickness of your fish.

To make dressing, combine ingredients in a small bowl and whisk well to combine.

Add basil, cilantro, green onion, mushrooms, crispy rice and salmon to a large bowl. Drizzle with dressing and toss well before serving.