Description
A bold Asian fusion salad featuring golden crispy rice, flaky salmon, and fresh vegetables tossed in a creamy, nutty peanut dressing. Layers of texture and flavor make this a satisfying main dish.
Ingredients
2 cups crispy rice, cooked and leftover
1 tablespoon avocado oil
1 tablespoon sesame oil
1 tablespoon chili crunch
1 tablespoon soy sauce
6–8 oz salmon fillet
1 teaspoon paprika
1 teaspoon garlic powder
1 cup thinly sliced purple cabbage
1 cup diced cucumber
1 cup thinly sliced radish
1 cup thawed shelled edamame
½ cup peanut butter
¼ cup rice vinegar
¼ cup agave syrup
2 tablespoons tahini
Black sesame seeds, to taste
Instructions
Heat avocado oil in a skillet over medium heat.
Add crispy rice and sauté until toasted and golden (3-5 minutes).
In a bowl, toss cabbage, cucumber, radish, and edamame.
Mix soy sauce, paprika, and garlic powder on both sides of salmon.
Heat grill pan/broiler and cook salmon 4-5 minutes per side until flaky.
Combine peanut butter, rice vinegar, agave, tahini, and chili crunch for dressing.
Assemble salad with crispy rice, salmon, and veggies.
Drizzle with peanut dressing and sprinkle sesame seeds.
Notes
Use panko breadcrumbs to enhance rice crispiness
Substitute olive oil if avocado oil unavailable
Chili crunch can be replaced with crushed red pepper flakes
Dressing can be made up to 2 days ahead
- Prep Time: 15
- Cook Time: 35
- Category: Salads
- Method: Baking
- Cuisine: Asian Fusion
Nutrition
- Serving Size: 1.5 cups (100g)
- Calories: 550
- Sugar: 15g
- Sodium: 400mg
- Fat: 22g
- Saturated Fat: 6g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 100mg