Crispy Rice Salmon Salad

• servings: Makes 4 large servings o

Ingredients

Crispy Rice

2 cups cooked rice, cooled (I used jasmine rice)

2 tsp soy sauce

2 tb chili crisp/crunch (Trader Joe’s makes a good one, I used Momofuku this time!)

1 tb sesame oil

Salmon

8oz salmon

Pinch cumin, salt & pepper

Salad

5 Persian cucumbers, thinly sliced (or 1 large English cucumber)

1 red bell pepper, diced small

1 small red onion, finely sliced

1 avocado, diced

Creamy Lemon-Cumin Dressing

1/2 cup olive oil

1/4 cup lemon juice (1-2 lemons)

2 tb honey

1 large shallot, roughly chopped

1/2 tsp cumin

1 tsp kosher salt

1/2 tsp ground black pepper

Directions

First, prepare the crispy rice topping.

Preheat oven to 400F. Line a baking sheet with parchment paper. Add cooked and cooled rice to the baking sheet. Toss well with the soy sauce, chili crisp and sesame oil. Bake for 30-35 minutes, tossing half way through (just watch to make sure it doesn’t burn).

While the rice is in the oven, season salmon and place it on a baking sheet. Add to the oven (with the crispy rice) and let bake for 13-14 minutes, or until desired doneness. Remove the rice from the oven and set aside. Remove the salmon tray from the oven, shred into smaller pieces and set aside.

Next, chop/slice all of the ingredients for the salad and add to a large bowl. Add the shredded salmon and crispy rice on top. Last, make the dressing.

Blend to together all of the ingredients for the dressing until smooth & creamy. Taste and adjust seasonings as needed. Pour dressing over the salad. Toss and enjoy!