Crispy Salmon Rice Salad (Printable Version)
Crispy pan-seared salmon over seasoned rice with fresh vegetables and a zesty ginger dressing.
# What You 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, 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 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, 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 until evenly coated, then dust lightly with cornstarch to create a crispy crust.
02 - Heat a nonstick skillet over medium-high heat with a light coating of oil. Place salmon cubes skin side down and cook for 3 to 4 minutes per side until golden brown and crispy on all sides. Remove from the pan 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 everything aside.
04 - In a small bowl, combine 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 chopped cilantro or mint, toasted sesame seeds, and nori strips or furikake if desired. Serve immediately while the salmon remains crisp.
# Expert Tips:
01 -
- The contrast of crackling salmon skin against cool crunchy vegetables is the kind of texture magic that makes you close your eyes on the first bite.
- Ginger dressing doubles as a marinade so you get deep flavor without extra work or dirty dishes.
- It looks like something from a restaurant but comes together in under an hour with ingredients you probably already have.
02 -
- If the salmon is wet when you add cornstarch it will clump and the crust will not form properly so dry it thoroughly first.
- Moving the salmon too soon in the pan tears the crust off so wait until it releases naturally before flipping.
03 -
- Cool your rice completely before assembly because warm rice will steam the crispy salmon and ruin the texture you worked hard to create.
- Toast your own sesame seeds in a dry pan for two minutes instead of buying them pretoasted because the flavor difference is remarkable.