Description
Salmon Crunch Salad with Creamy Lemon-Cumin Dressing is a vibrant and flavorful salad featuring crispy baked rice, tender baked salmon, fresh vegetables, and a zesty creamy dressing made from lemon, cumin, and honey. This salad offers a delightful mix of textures and tastes, perfect for a healthy and satisfying meal.
Ingredients
Crispy Rice
- 2 Cups Cooked Rice (cooled – jasmine rice recommended)
- 2 Teaspoons Soy Sauce
- 1 Tablespoon Sesame Oil
- 1.5 Tablespoons Crushed Red Pepper Flakes
- 3/4 Cup Olive Oil
Seasonings for Crispy Rice
- 1/4 Cup Dried Onion (minced)
- 1/4 Cup Dried Garlic (minced)
- 1 Tablespoon Smoked Paprika
- 1 Teaspoon Sea Salt
- 1/2 Teaspoon Chili Powder
Salmon
- 8 Ounces Salmon
- 1/2 Teaspoon Sea Salt
- 1/2 Teaspoon Ground Black Pepper
- 1/2 Teaspoon Cumin
Salad Vegetables
- 5 Persian Cucumbers (thinly sliced) or 1 large English cucumber
- 1 Red Bell Pepper (diced small)
- 1 Small Red Onion (finely sliced)
- 1 Avocado (diced)
Creamy Lemon-Cumin Dressing
- 1/2 Cup Olive Oil
- 1/4 Cup Lemon Juice (approximately 1-2 lemons)
- 2 Tablespoons Honey
- 1 Large Shallot (roughly chopped)
- 1 Teaspoon Kosher Salt
- 1/2 Teaspoon Cumin
- 1/2 Teaspoon Ground Black Pepper
Instructions
- Preheat Oven: Preheat your oven to 400°F (205°C) to prepare for baking the crispy rice and salmon.
- Prepare Baking Sheet: Line a baking sheet with parchment paper and set aside for baking the rice.
- Cook Rice: Cook the rice according to your preferred method and let it cool completely so it crisps properly in the oven.
- Season Rice: Toss the cooled rice with soy sauce, sesame oil, and crushed red pepper flakes to prepare it for baking.
- Bake Crispy Rice: Spread the seasoned rice evenly on the lined baking sheet and bake for 30-40 minutes, stirring halfway through to ensure even crisping.
- Prepare Salmon: While the rice bakes, season the salmon filets with sea salt, ground black pepper, and cumin.
- Bake Salmon: Place the salmon on a separate baking sheet and bake in the oven alongside the rice for 13-14 minutes or until cooked to your liking.
- Shred Salmon: Remove the salmon from the oven and use a fork to shred it into bite-sized pieces.
- Set Rice Aside: Once the rice is crispy, remove it from the oven and set aside to cool slightly.
- Prepare Salad Vegetables: Wash and thinly slice the Persian cucumbers, dice the red bell pepper, finely slice the red onion, and dice the avocado. Combine all in a large salad bowl.
- Combine Salmon and Rice with Vegetables: Add the shredded salmon and crispy rice to the salad bowl with the vegetables.
- Make Dressing: In a blender, combine olive oil, lemon juice, honey, chopped shallot, cumin, kosher salt, and ground black pepper, blending until smooth and creamy.
- Toss Salad with Dressing: Pour the creamy lemon-cumin dressing over the salad mixture and toss thoroughly to combine all flavors.
- Serve and Store: Serve the salad immediately for best freshness. Store leftovers in an airtight container in the refrigerator for up to three days.
Notes
- Ensure rice is completely cooled before baking to achieve the best crispy texture.
- Adjust the amount of crushed red pepper flakes to control the salad’s spice level.
- If preferred, substitute Persian cucumbers with English cucumbers for a milder flavor.
- For a more intense lemon flavor, add extra lemon juice to the dressing.
- Leftover crispy rice is best consumed within a day for optimal crunchiness.
- This recipe works well with other fish like trout or cod if salmon is unavailable.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Salad
- Method: Baking
- Cuisine: American
