Crispy Salmon Rice Salad (Print View)
Golden pan-seared salmon over jasmine rice with fresh vegetables and zingy ginger dressing.
# What You Need:
→ Salmon
01 - 1.1 lb skin-on salmon fillet, bones removed
02 - 1 tablespoon soy sauce
03 - 1 tablespoon sesame oil
04 - 1 teaspoon freshly ground black pepper
05 - 1 tablespoon cornstarch for extra crispiness
→ 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, optional
# How-To Steps:
01 - Pat the salmon fillet dry with paper towels and cut into ¾-inch cubes. Transfer to a mixing bowl, add soy sauce, sesame oil, and black pepper, then toss gently to coat evenly. Dust lightly with cornstarch and toss again until each piece is coated.
02 - Heat a nonstick skillet over medium-high heat and add 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 the outside while remaining tender inside. 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. Roughly chop the fresh cilantro or mint.
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 emulsified and well blended.
05 - Spread the cooled rice across the base of a large shallow bowl or serving platter. Arrange the sliced cucumber, julienned carrot, radishes, scallions, and diced avocado over the rice. Place the crispy salmon pieces on top.
06 - Drizzle the ginger dressing generously over the entire salad. Scatter chopped cilantro or mint, toasted sesame seeds, and nori strips or furikake if desired. Serve immediately while the salmon remains crisp.
# Expert Hints:
01 -
- The contrast of crispy salmon against cool, crunchy vegetables is genuinely addictive and feels like something you would order at a trendy restaurant.
- The ginger dressing doubles as a marinade for almost anything, so you will want to keep it in your back pocket permanently.
02 -
- If the salmon is wet when it hits the pan, it will steam instead of sear, so pat it obsessively dry before seasoning.
- Assembling the salad on rice that is still warm will wilt the vegetables and turn the avocado into mush, so patience here actually matters.
03 -
- Cut all your vegetables before you start cooking the salmon because once that fish is done you want to eat it immediately, not while you are still chopping carrots.
- A microplane grater turns ginger into a near-paste that melts completely into the dressing, which is far superior to chunky bits of ginger hitting your palate unexpectedly.