Crispy Salmon Rice Salad (Print version)

Pan-crispy salmon over jasmine rice with fresh veggies and zingy ginger dressing. A light, satisfying Asian-inspired meal.

# What goes in:

→ Salmon

01 - 1.1 lb skin-on salmon fillet, bones removed, cut into 3/4-inch cubes
02 - 1 tablespoon soy sauce
03 - 1 tablespoon sesame oil
04 - 1 teaspoon freshly ground black pepper
05 - 1 tablespoon cornstarch

→ Rice

06 - 2 cups cooked jasmine or sushi rice, preferably 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 tablespoons fresh cilantro or mint, chopped

→ Ginger Dressing

13 - 3 tablespoons rice vinegar
14 - 1 tablespoon grated fresh ginger
15 - 2 tablespoons soy sauce
16 - 2 teaspoons honey or maple syrup
17 - 2 tablespoons toasted sesame oil
18 - 1 garlic clove, minced
19 - 1 teaspoon lime juice

→ Garnishes

20 - 1 tablespoon toasted sesame seeds
21 - Nori strips or furikake to taste

# Cooking steps:

01 - Pat the salmon fillet dry with paper towels and cut into 3/4-inch cubes. Place in a mixing bowl, add soy sauce, sesame oil, and black pepper. Toss gently until evenly coated. Dust with cornstarch and toss again to create a light, even coating.
02 - Heat a nonstick skillet over medium-high heat and add a splash of neutral oil. Place the salmon cubes skin side down and cook for 3 to 4 minutes per side until golden brown and crispy on the outside. Transfer to a plate lined with paper towels and set aside.
03 - While the salmon cooks, thinly slice the cucumber and radishes. Julienne the carrot. Slice the scallions. Dice the avocado just before assembly to prevent browning. Chop the fresh cilantro or mint.
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 the bottom of 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. Scatter the chopped herbs, toasted sesame seeds, and nori strips or furikake over the top. Serve immediately while the salmon remains crisp.

# Tips from flavorandfeast:

01 -
  • The contrast of crackling salmon skin against cool, crisp vegetables is the kind of texture party that makes you forget you are eating a salad.
  • That ginger dressing is so good you will want to double it and drizzle it on everything from roasted broccoli to plain rice bowls all week long.
02 -
  • If the salmon is even slightly wet when you dust it with cornstarch, the coating will clump and you will get patches of gummy flour instead of an even crispy crust.
  • Assemble everything right before serving because once the dressing hits the rice and vegetables, the clock is ticking on that perfect textural contrast.
03 -
  • Let the dressed salmon cubes rest on a wire rack instead of a plate after cooking so the bottom does not steam itself soft while you finish prepping.
  • Grate the ginger directly into the dressing bowl using a microplane so all the juices go right in and nothing is wasted on your cutting board.

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