Miso-Ginger Salmon Crispy Rice Salad
If you love a meal that's all about contrast--crispy, creamy, fresh, and savory--this Miso-Ginger Salmon Crispy Rice Salad is it. A nourishing, texture-packed meal that delivers big flavor in every bite.
Servings: 4
Equipment
- Large rimmed baking sheet
- Countertop or immersion blender
- Baking dish or small rimmed baking sheet
Ingredients
- 2 (8-ounce) skin-on salmon fillets
- 3 cups cooked and cooled (ideally overnight) long-grain white (or red) rice* (such as jasmine rice)
- 1 Tbsp. tamari or soy sauce
- 1 Tbsp. toasted sesame oil
- 1/2 tsp. kosher salt + 1/4 tsp. black pepper (plus more to taste)
- 4 cups thinly sliced Napa cabbage
- 4 cups shaved (or thinly sliced) red cabbage
- 2 Persian cucumbers, shaved or thinly sliced
- 1/2 cup fresh cilantro, coarsely chopped
- 2 Tbsp. toasted sesame seeds
Miso-Ginger Dressing
- 1/4 cup fresh orange juice (from 1 to 2 navel oranges)
- 2 Tbsp. seasoned rice vinegar
- 2 Tbsp. white miso paste
- 1 (2-inch piece) fresh ginger, peeled and thinly sliced
- 2 garlic cloves, thinly sliced
- 1 Tbsp. honey
- 1 tsp. toasted sesame oil
- 1/3 cup avocado oil (or neutral oil of choice)
Instructions
- Arrange two oven racks: one in the center and the other ~6 inches from the broiler. Preheat oven to 400ºF.
- Prepare rice: Empty chilled rice out onto a large rimmed baking sheet coated with parchment paper for easy cleanup. Add tamari and toasted sesame oil, and toss thoroughly to coat grains. (Note: if you're using lower-sodium tamari or soy sauce, add a good pinch of salt to the rice.) Spread rice in a thin layer and roast on the center rack for 25 to 30 minutes, tossing once halfway through, until crispy. Set aside to slightly cool.
- Meanwhile, blend dressing: In a liquid measuring cup or wide-mouth jar, combine all dressing ingredients, and use an immersion blender to blend until smooth. (Alternatively, use a countertop blender.)
- Prepare salmon: Place salmon in a baking dish (or on a small baking sheet) coated with parchment paper. Season evenly with 1/2 tsp. kosher salt and 1/4 tsp. black pepper. Drizzle 2 Tablespoons of the Miso-Ginger Dressing overtop and brush to coat.
- Broil salmon: Once the rice is done cooking, set the broiler heat to HIGH. Place salmon on the top oven rack (~6 inches from broiler source) and broil until the salmon is opaque with a deep brown crust, about 6 to 8 minutes, rotating the pan once halfway through. Set aside to slightly cool before flaking into large pieces. Discard skin.
- Assemble salad: To a large mixing bowl, combine Napa and red cabbage, cucumbers, and cilantro. Season veggies with good pinch of kosher salt. Add crispy rice, flaked salmon, sesame seeds, and remaining Miso-Ginger Dressing; toss well to combine. Garnish with extra fresh herbs and toasted sesame seeds, if desired. Serve at room temperature.
Notes
- Make-Ahead: The dressing can be blended up to 2 days ahead. You can also begin marinating the salmon 24 hours in advance.
- Store: You can refrigerate salad for up to 24 hours. The rice will begin losing its crunch, however its nutty flavor will stay sharp. For best results, store the crispy rice and dressing separate, and assemble right before eating.
- It's best to use cold, day-old rice. Fresh rice will steam instead of crisp. Spread it out on a baking sheet and chill first if you're making it the same day. This is key to achieving the golden, crispy bits.
- Don't overcrowd the pan. Spread the rice in a thin, even layer for optimal roasting. It's also important to let it sit for about 10 to 15 minutes after roasting to allow it to further crisp up.
- Rotate the salmon during broiling. Broilers have hot spots, so to prevent any portion of the salmon burning, rotate it 1 to 2 times throughout.
- Slice veggies thin. I suggest using a mandoline to shave the red cabbage and cucumbers into thin pieces.
Nutrition
Serving: 2heaping cups | Calories: 653kcal | Carbohydrates: 53g | Protein: 32g | Fat: 35g | Saturated Fat: 5g | Sodium: 905mg | Fiber: 6g | Sugar: 13g