Crispy Salmon Rice Salad (Printable)
Pan-crispy salmon over jasmine rice with fresh veggies and a zingy ginger-sesame dressing. Ready in 45 minutes.
# What You’ll Need:
→ Salmon
01 - 1.1 lb skin-on salmon fillet, bones removed
02 - 1 tbsp soy sauce
03 - 1 tbsp sesame oil
04 - 1 tsp freshly ground black pepper
05 - 1 tbsp cornstarch
→ Rice
06 - 2 cups cooked jasmine or sushi rice, cooled
→ Vegetables
07 - 1 small cucumber, thinly sliced
08 - 1 carrot, julienned
09 - 4 radishes, thinly sliced
10 - 2 scallions, sliced
11 - 1 avocado, diced
12 - 2 tbsp fresh cilantro or mint, chopped
→ Ginger Dressing
13 - 3 tbsp rice vinegar
14 - 1 tbsp grated fresh ginger
15 - 2 tbsp soy sauce
16 - 2 tsp honey or maple syrup
17 - 2 tbsp toasted sesame oil
18 - 1 garlic clove, minced
19 - 1 tsp lime juice
→ Garnishes
20 - 1 tbsp toasted sesame seeds
21 - Nori strips or furikake, to taste (optional)
# Directions:
01 - Pat the salmon fillet dry with paper towels and cut into ¾-inch cubes. Place in a mixing bowl and add soy sauce, sesame oil, and black pepper. Toss gently to coat evenly, then dust lightly with cornstarch for a crispy exterior.
02 - Heat a nonstick skillet over medium-high heat and add a light coating of oil. Place the salmon cubes skin side down and cook for 3 to 4 minutes per side until golden brown and crispy on all sides. Transfer to a plate and set aside.
03 - While the salmon cooks, thinly slice the cucumber and radishes, julienne the carrot, slice the scallions, and dice the avocado. Chop the fresh cilantro or mint and set all vegetables aside.
04 - In a small bowl, combine the rice vinegar, grated fresh ginger, soy sauce, honey or maple syrup, toasted sesame oil, minced garlic, and lime juice. Whisk vigorously until the dressing is smooth and well emulsified.
05 - Spread the cooled rice across a large shallow bowl or serving platter. Arrange the sliced cucumber, julienned carrot, radishes, scallions, and diced avocado over the rice in sections. Place the crispy salmon pieces on top.
06 - Drizzle the ginger dressing generously over the assembled salad. Sprinkle with fresh cilantro or mint, toasted sesame seeds, and nori strips or furikake if desired. Serve immediately while the salmon remains crisp.
# Expert Suggestions:
01 -
- The cornstarch trick on the salmon creates a crust so shatteringly crisp you will question every other salmon recipe you have ever made.
- Everything comes together in the time it takes to scroll through a dating app, but the result looks like you spent an hour planning a fancy spread.
02 -
- If you add the cornstarch too early it will turn gummy instead of crispy, so always dust it on at the very last second before the fish hits the pan.
- Do not toss the salad once dressed or you will lose all the beautiful layering and the salmon will go soft before anyone gets to enjoy the crunch.
03 -
- Press day-old sushi rice into small patties and pan fry them until golden before topping with the salad for a version that has crunch in every single layer.
- Taste the dressing before pouring it on and adjust the honey or vinegar to your preference, because ginger potency varies wildly depending on freshness.