Miso-Sesame Crispy Rice Kale Salad with Salmon
Miso-Sesame Crispy Rice Kale Salad with Salmon
Ingredients
For the Tamari-Honey Broiled Salmon
- 1 1/2 pounds salmon fillets, skin on or off
- 1/4 cup tamari
- 2 tablespoons honey
- 1 teaspoon sesame oil
- 1 clove garlic, minced
For the Crispy Rice
- 2 cups cooked jasmine rice, day-old, chilled
- 1/2 cup vegetable oil, for frying
- 1/4 teaspoon salt
For the Miso-Sesame Dressing
- 1/4 cup white miso paste
- 2 tablespoons toasted sesame seeds
- 1 clove garlic, minced
- 1 tablespoon honey
- 2 tablespoons sesame oil
- 2 tablespoons lime juice, from 1 lime
- 2 tablespoons water
- 1/4 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For the Salad Base
- 8 cups kale, stems removed, chopped
- 1 cucumber, medium, diced
- 2 avocado, ripe, diced
- 1 shallot, small, thinly sliced
- 3 green onions, chopped
For Garnish
- 1 tablespoon toasted sesame seeds
- 1 tablespoon chili oil, or to taste
Instructions
- 1
Preheat your oven broiler to high. Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 450
- 2
In a small bowl, whisk together the tamari, honey, 1 teaspoon sesame oil, and 1 minced garlic clove for the salmon marinade. Place the salmon fillets on the prepared baking sheet and brush generously with the marinade.
⏱️ 5 min
- 3
Broil the salmon for 8-12 minutes, or until cooked through and flaky, depending on thickness. Watch carefully to prevent burning. Once cooked, remove from the oven and let cool slightly.
⏱️ 10 min
- 4
While the salmon cooks, prepare the crispy rice. Heat 1/2 cup vegetable oil in a large skillet or wok over medium-high heat. Once hot (a small piece of rice should sizzle immediately), add the day-old jasmine rice in a single layer. Fry for 5-7 minutes, stirring occasionally, until golden brown and crispy. Drain on a paper towel-lined plate and season with 1/4 teaspoon salt.
⏱️ 10 min
- 5
For the Miso-Sesame Dressing, combine the white miso paste, 2 tablespoons toasted sesame seeds, 1 minced garlic clove, 1 tablespoon honey, 2 tablespoons sesame oil, lime juice, water, 1/4 teaspoon salt, and 1/4 teaspoon black pepper in a large mixing bowl. Whisk until smooth and well combined.
⏱️ 5 min
- 6
Add the chopped kale to the bowl with the dressing. Using clean hands, massage the kale for 2-3 minutes until it softens and is thoroughly coated with the dressing.
⏱️ 3 min
- 7
Flake the broiled salmon into chunks and add to the bowl with the massaged kale. Add the diced cucumber, diced avocado, thinly sliced shallot, and chopped green onions. Gently toss all ingredients together until evenly distributed.
⏱️ 5 min
- 8
Divide the salad among serving plates or bowls. Drizzle with chili oil and sprinkle with the remaining 1 tablespoon toasted sesame seeds and the crispy jasmine rice.
⏱️ 2 min
- 9
Serve immediately and enjoy your nourishing Miso-Sesame Crispy Rice Kale Salad with Salmon.
Kitchen Tools
Nutrition Facts (per serving)
Miso-Sesame Crispy Rice Kale Salad with Salmon
For the Tamari-Honey Broiled Salmon
- 1 1/2 pounds salmon fillets, skin on or off
- 1/4 cup tamari
- 2 tablespoons honey
- 1 teaspoon sesame oil
- 1 clove garlic, minced
For the Crispy Rice
- 2 cups cooked jasmine rice, day-old, chilled
- 1/2 cup vegetable oil, for frying
- 1/4 teaspoon salt
For the Miso-Sesame Dressing
- 1/4 cup white miso paste
- 2 tablespoons toasted sesame seeds
- 1 clove garlic, minced
- 1 tablespoon honey
- 2 tablespoons sesame oil
- 2 tablespoons lime juice, from 1 lime
- 2 tablespoons water
- 1/4 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For the Salad Base
- 8 cups kale, stems removed, chopped
- 1 cucumber, medium, diced
- 2 avocado, ripe, diced
- 1 shallot, small, thinly sliced
- 3 green onions, chopped
For Garnish
- 1 tablespoon toasted sesame seeds
- 1 tablespoon chili oil, or to taste
Instructions
- 1
Preheat your oven broiler to high. Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 450 - 2
In a small bowl, whisk together the tamari, honey, 1 teaspoon sesame oil, and 1 minced garlic clove for the salmon marinade. Place the salmon fillets on the prepared baking sheet and brush generously with the marinade.
⏱️ 5 min - 3
Broil the salmon for 8-12 minutes, or until cooked through and flaky, depending on thickness. Watch carefully to prevent burning. Once cooked, remove from the oven and let cool slightly.
⏱️ 10 min - 4
While the salmon cooks, prepare the crispy rice. Heat 1/2 cup vegetable oil in a large skillet or wok over medium-high heat. Once hot (a small piece of rice should sizzle immediately), add the day-old jasmine rice in a single layer. Fry for 5-7 minutes, stirring occasionally, until golden brown and crispy. Drain on a paper towel-lined plate and season with 1/4 teaspoon salt.
⏱️ 10 min - 5
For the Miso-Sesame Dressing, combine the white miso paste, 2 tablespoons toasted sesame seeds, 1 minced garlic clove, 1 tablespoon honey, 2 tablespoons sesame oil, lime juice, water, 1/4 teaspoon salt, and 1/4 teaspoon black pepper in a large mixing bowl. Whisk until smooth and well combined.
⏱️ 5 min - 6
Add the chopped kale to the bowl with the dressing. Using clean hands, massage the kale for 2-3 minutes until it softens and is thoroughly coated with the dressing.
⏱️ 3 min - 7
Flake the broiled salmon into chunks and add to the bowl with the massaged kale. Add the diced cucumber, diced avocado, thinly sliced shallot, and chopped green onions. Gently toss all ingredients together until evenly distributed.
⏱️ 5 min - 8
Divide the salad among serving plates or bowls. Drizzle with chili oil and sprinkle with the remaining 1 tablespoon toasted sesame seeds and the crispy jasmine rice.
⏱️ 2 min - 9
Serve immediately and enjoy your nourishing Miso-Sesame Crispy Rice Kale Salad with Salmon.