My viral crispy rice salads are back and better than ever. Introducing my Crispy Rice Salmon Crunch Salad - a crispy, crunchy, protein-packed salad that's topped with a creamy Lemon-Cumin Dressing that is so good, you could practically drink it. This salad is perfect for meal-prep and will change the way that you look at salads forever.
Equipment
- 1 Mandolin I like using a mandolin to slice the cucumber nice and thin!
Ingredients
For the Crispy Rice:
- 2 Cups Cooked Rice cooled - I use jasmine rice, but any rice should work well
- 2 Teaspoons Soy Sauce
- 1 Tablespoon Sesame Oil
Chili Crisp (2 Tablespoons) you can buy it at Trader Joe's or make your own!
- ¼ Cup Dried Onion minced
- ¼ Cup Dried Garlic minced
- 1 Tablespoon Smoked Paprika
- 1 Teaspoons Sea Salt
- 1.5 Tablespoon Crushed Red Pepper Flakes
- ½ Teaspoons Chili Powder
- ¾ Cup Olive Oil
For the Salmon:
- 8 Ounces Salmon
- ½ Teaspoon Sea Salt
- ½ Teaspoon Ground Black Pepper
- ½ Teaspoon Cumin
For the Salad:
- 5 Persian Cucumbers thinly sliced - you can also substitute one large English cucumber
- 1 Red Bell Pepper diced small
- 1 Small Red Onion finely sliced
- 1 Avocados diced
For the Creamy Lemon-Cumin Dressing:
- ½ Cup Olive Oil
- ¼ Cup Lemon Juice this is approximately 1-2 lemons
- 2 Tablespoons Honey
- 1 Large Shallot roughly chopped
- 1 Teaspoon Kosher Salt
- ½ Teaspoon Cumin
- ½ Teaspoon Ground Black Pepper
Instructions
- To make this salad, start by preparing the crispy rice. Preheat your oven to 400 F.
- Next, line a baking sheet with parchment paper and set it aside.
- Cook the rice according to your preferred method and allow it to cool fully. Then, add it to the baking sheet.
- Toss the cooled rice with the soy sauce, chili crisp, and sesame oil.
- Then, transfer the baking sheet to the oven and bake the rice for 30-40 minutes, or until it's nice and crispy. Toss it halfway through, to ensure that it cooks evenly.
- While the rice is in the oven, prepare the salmon. Season the salmon filets with the sea salt, ground black pepper, and cumin, and transfer them to a baking sheet.
- Transfer the tray into the oven with the crispy rice, and allow the salmon to bake for 13-14 minutes, or until it reaches your desired level of doneness.
- Once the salmon is done, remove it from the oven. Use a fork to shred it into pieces, then set it aside.
- Then, remove the crispy rice from the oven and set it aside, too.
- Next, prepare the salad. Wash and chop the Persian cucumbers, bell pepper, red onion, and avocado, and add them to a large bowl.
- Then, add in the shredded salmon and the crispy rice to the bowl with the salad.
- Finally, prepare the dressing by adding all of the dressing ingredients (the olive oil, lemon juice, honey, chopped shallot, cumin, kosher salt, and ground black pepper) to a blender and blend until smooth and creamy.
- Pour the dressing on top of the salad, then toss to fully combine.
- Once it's done, serve and enjoy! Store any leftovers in an airtight container, in the fridge, for up to three days.
Calories: 1040kcal | Carbohydrates: 61g | Protein: 20g | Fat: 83g | Saturated Fat: 12g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 57g | Cholesterol: 31mg | Sodium: 1722mg | Potassium: 1156mg | Fiber: 9g | Sugar: 16g | Vitamin A: 2938IU | Vitamin C: 56mg | Calcium: 89mg | Iron: 4mg
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!
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