This crispy rice salmon salad with my famous peanut dressing is one of the best things I have ever made. Crunchy seasoned rice (I used leftover rice), broiled salmon with crunchy purple cabbage, radish, cucumber, edamame, and a creamy peanut dressing that you will want to put on everything. It's a full meal in one bowl, and it has the best texture.
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I tested this a few times to nail the rice crispiness and the salmon timing, and the combination I landed on is this: 425°F for the rice, and air fry the salmon. Eight minutes in the air fryer or broiler gives you that slightly charred, caramelized edge that baking just can't replicate.
My husband, who hates salmon, will demolish this dish in one sitting. It is that good! If you want the best salad you've ever had, you need to try this. Here's my chicken crispy rice salad if you want to try it with chicken.
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How to make (VIDEO)
Leftover rice is best!
I love using leftover rice for this dish. If you don't have any, use the precooked rice you can find at any grocery store.
How to make (PICTURES)
- Step 1: Make the crispy rice
- Step 2: Prep the salad
- Step 3: Blend the dressing
- Step 4: Broil or air fry the salmon
- Step 5: Mix it all together
- Step 6: Mix and enjoy!
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Crispy Rice Salmon Salad with Peanut Dressing
Ingredients
Method
- Preheat your oven to 425°F. Line a baking sheet with parchment paper.
- Season the crispy rice. In a bowl, toss the leftover rice with avocado oil, sesame oil, chili crunch, and soy sauce until fully coated. Spread it onto the prepared baking sheet in an even layer and press it down lightly.2 cups leftover cooked rice, 1 tablespoon avocado oil, 1 tablespoon sesame oil, 1 tablespoon chili crunch, 1 tablespoon soy sauce
- Bake the rice for 25 minutes, or until golden and crispy. No need to stir. Keep an eye on it in the last 5 minutes.
- While the rice bakes, prep the salmon. Pat the salmon dry. In a small bowl, mix the soy sauce, sesame oil, avocado oil, paprika, garlic powder, salt, and pepper. Coat the salmon fillet evenly.1 salmon fillet, 1 tablespoon soy sauce, 1 tablespoon sesame oil, 1 tablespoon avocado oil, 1 teaspoon paprika, 1 teaspoon garlic powder, Salt and pepper to taste
- Switch your oven to broil. Place the salmon on a separate lined baking sheet and broil for 8 minutes, until the top is caramelized and the fish flakes easily. Broil on the top rack.
- Prep the salad. Add the purple cabbage, cucumber, radish, and edamame to a large bowl.1 cup purple cabbage, 1 cup cucumber, 1 cup radish, 1 cup shelled edamame, Black sesame seeds
- Make the peanut dressing. Blend the ingredients, adding water a little at a time until it reaches your desired consistency.½ cup peanut butter, ¼ cup soy sauce, ¼ cup rice vinegar, ¼ cup hot water plus more if you want it thinner sauce, ¼ cup agave any sweetener, 2 tablespoon tahini sesame paste, 1 tablespoon sesame oil
- Assemble. Place the salmon over the salad. Add the crispy rice on top. Drizzle generously with peanut dressing and finish with black sesame seeds. Serve immediately.
Notes
Nutrition
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Hi, I'm Carmen!
I'm the creator of Eat With Carmen, where I share Filipino and other Asian recipes I love and grew up eating, made simple for everyday cooking.
Thank you for being here xoxo.
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