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Crispy rice salmon salad with flaked salmon, avocado, and kale in a ceramic bowl.
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Crispy Rice Salmon Salad

A fresh and satisfying salad with chili crisp baked crispy rice, broiled salmon, kale, avocado, and a sesame soy dressing.
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Course: Main Dish
Cuisine: Asian-inspired
Servings: 4
Calories: 647kcal
Author: Catherine McCord

Ingredients

Rice:

  • 2 cups cooked jasmine rice
  • 1 tablespoon chili crisp
  • 2 tablespoons sesame oil
  • 1 tablespoon soy sauce

Salmon:

  • 1 lb salmon fillet, skin on or off
  • 1 teaspoon kosher salt

Salad:

  • 2 Persian cucumbers, diced
  • 1 handful cilantro, chopped
  • 1 ripe avocado, diced
  • 2 green onions, diced
  • 1 small bunch kale, stems removed and thinly sliced
  • 1 tablespoon toasted sesame seeds

Dressing:

Instructions

  • Preheat oven to 400°F.
  • Place the rice, chili crisp, sesame oil, and soy sauce in a large bowl and stir to coat.
  • Spread the rice in an even layer on a parchment lined sheet pan and bake for 35 to 40 minutes until lightly golden and crispy. Remove from the oven and allow to cool completely.
  • Preheat the broiler.
  • Place the salmon flesh side up on a sheet pan, season with salt, and broil for 10 minutes for medium or until cooked through. Allow to cool and flake into bite size pieces with a fork.
  • Place all dressing ingredients in a jar and shake vigorously to combine.
  • Add the cucumbers, cilantro, avocado, green onions, kale, and sesame seeds to a large bowl. Add the crispy rice and flaked salmon.
  • Pour the dressing over the salad and toss to coat. Serve immediately.

Notes

  • Rice: Day-old refrigerated rice crisps up better than freshly cooked. If making fresh, spread on a sheet pan and cool completely before baking.
  • Make ahead: Store the crispy rice, salmon, vegetables, and dressing separately for up to 3 days. Assemble just before serving.
  • Crispy rice storage: Keeps in an airtight container at room temperature for up to 2 days.
  • Salmon: Skin on or off both work. If skin on, it will peel away easily once broiled and cooled.

Nutrition

Calories: 647kcal | Carbohydrates: 35g | Protein: 29g | Fat: 44g | Saturated Fat: 6g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 22g | Cholesterol: 62mg | Sodium: 1701mg | Potassium: 1047mg | Fiber: 6g | Sugar: 6g | Vitamin A: 3522IU | Vitamin C: 38mg | Calcium: 145mg | Iron: 3mg