There are recipes you make once and recipes you immediately want to make again; Crispy Rice falls into the second group. I have never thought of salad as an obligation; done well, it can be the dish everyone talks about. This is one to make, share, and tuck safely into the recipe box for another day.
Ingredients
Crispy Rice
- 2 cups cooked basmati rice (I used leftover rice)
- 1 tsp. Red curry paste
- 1 tsp. Sichuan chili crisp
- 2 tsp. Soy sauce
- 1 tbs. Sesame oil
Baked Salmon
- 2 Atlantic salmon fillets
- 1 1/2 tbs. Yuzu ponzu sauce
- 3/4 tsp. Sichuan chili crisp
- Lightly sprinkle Himalayan salt and black pepper
Chili Lemon Tahini Dressing
- 1/3 cup fresh lemon juice (1-2 lemon)
- 1/2 tsp. Sichuan chili crisp
- 3 tbs. Tahini
- 1 inch fresh ginger
- 1 garlic clove
- 1 tbs. Maple syrup
- 1/2 cup olive oil
- 1/2 tsp. Himalayan salt
- 1/4 tsp. Black pepper
For the salad
- 2 Persian cucumber
- 4 green onions, sliced
- 1 whole avocado
- Fresh mint
- Pickled red cabbage
Instructions
- Preheat oven to 400 F. Mix the the rice with listed ingredients, press down on a parchment paper lined baking sheet. Prepare the salmon with the listed ingredients bake the rice and the salmon at the same time. Salmon will take 10-15 minutes the rice will take about 40 minutes or until crispy make sure to toss half way to cook evenly.
- In a blender or food processor blend the dressing until smooth.
- Assemble the salad add some of the dressing to coat the vegetables. Brake the salmon and top the salad top with the crispy ripe and drizzle extra dressing. Enjoy.
Notes
- I saved the second salmon fillet, half the dressing and half the rice for second day. So you can meal plan ahead.