Crispy Rice Salmon Salad with Creamy Lemon-Cumin Dressing
Ingredients
Crispy Rice
cooked jasmine rice (cooked, cooled)
2 cup
soy sauce
2 tsp
chili crisp
2 tbsp
sesame oil
1 tbsp
Salmon
salmon fillet
227 g
ground cumin
1 pinch
salt
1 pinch
ground black pepper
1 pinch
Salad
Persian cucumbers (thinly sliced)
5 piece
red bell pepper (diced)
1 piece
red onion (finely sliced)
1 piece
avocado (diced)
1 piece
Creamy Lemon-Cumin Dressing
olive oil
0.5 cup
lemon juice
0.25 cup
honey
2 tbsp
shallot (roughly chopped)
1 piece
ground cumin
0.5 tsp
kosher salt
1 tsp
ground black pepper
0.5 tsp
Instructions
Prepare crispy rice
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Toss cooled rice with soy sauce, chili crisp, and sesame oil. Spread on baking sheet.
Bake crispy rice
Bake rice at 200°C for 30-35 minutes, tossing halfway through until golden and crispy. Watch closely to avoid burning.
Season and bake salmon
Season salmon fillet with cumin, salt and pepper. Place on a separate baking sheet and bake alongside the rice for 13-14 minutes until desired doneness.
Prepare salad vegetables
Thinly slice cucumbers, dice bell pepper, finely slice red onion, and dice avocado. Add all to a large mixing bowl.
Make creamy lemon-cumin dressing
Blend olive oil, lemon juice, honey, shallot, cumin, salt, and pepper until smooth and creamy. Taste and adjust seasoning if needed.
Assemble and serve salad
Shred baked salmon into pieces. Add crispy rice and salmon to the salad bowl. Pour dressing over everything, toss well and serve immediately.
Original recipe
Storage
Store components separately for best texture. Dressing can be stored up to 3 days in fridge.
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