Crispy Rice Salad with Teriyaki Salmon (aka Nam Khao Salad with Teriyaki Salmon)
Crispy Rice Salad with Teriyaki Salmon (aka Nam Khao Salad with Teriyaki Salmon)
Ingredients
For the Crispy Rice
- 2 cups cooked white rice, leftover, jasmine or basmati
- 1 tablespoon chili crunch or chili paste, to 2 tablespoons
For the Teriyaki Salmon
- 1 pound salmon fillet, boneless, skinless
- 1/2 cup teriyaki sauce, such as Soyaki
For the Salad
- 4 Persian cucumbers, chopped
- 1/2 bunch mint, chopped
- 1/2 bunch cilantro, chopped
- 5 scallions, sliced
- 1 cup shelled edamame
- 1 avocado, diced
For the Dressing
- 1/4 cup soy sauce
- 1/4 cup seasoned rice vinegar
- 2 tablespoons oil
- 1 tablespoon brown sugar
- 1/2 lime, juice of
- 1 garlic clove, grated
Instructions
- 1
Preheat your oven to 400°F. Line two baking sheets with parchment paper.
⏱️ 5 min•🌡️ 400
- 2
In a medium bowl, mix the 2 cups of leftover cooked white rice with 1 to 2 tablespoons of chili crunch or chili paste until well combined. Spread the seasoned rice evenly onto one of the prepared baking sheets.
⏱️ 5 min
- 3
Place the 1 pound boneless, skinless salmon fillet on the second prepared baking sheet. Generously coat the salmon with about 1/2 cup of teriyaki sauce.
⏱️ 5 min
- 4
Place both baking sheets in the preheated oven. Bake the salmon for 20 to 22 minutes, or until cooked through and flaky. Continue baking the rice for an additional 20 minutes after the salmon is placed in the oven, tossing occasionally, until it becomes golden and crispy.
⏱️ 40 min•🌡️ 400
- 5
While the salmon and rice are baking, prepare the dressing. In a small bowl, whisk together 1/4 cup soy sauce, 1/4 cup seasoned rice vinegar, 2 tablespoons oil, 1 tablespoon brown sugar, the juice of 1/2 lime, and 1 grated garlic clove until the sugar is dissolved.
⏱️ 5 min
- 6
In a large mixing bowl, combine the 4 chopped Persian cucumbers, 1/2 bunch chopped mint, 1/2 bunch chopped cilantro, 5 sliced scallions, 1 cup shelled edamame, and 1 diced avocado.
⏱️ 5 min
- 7
Once the salmon is cooked, remove it from the oven and let it cool slightly. Flake the cooked salmon into the bowl with the vegetable mixture.
⏱️ 5 min
- 8
Pour the prepared dressing over the salad ingredients and toss gently to combine everything thoroughly.
⏱️ 5 min
- 9
Just before serving, add the crispy rice to the salad and toss one final time to ensure the rice remains crunchy.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Rice Salad with Teriyaki Salmon (aka Nam Khao Salad with Teriyaki Salmon)
For the Crispy Rice
- 2 cups cooked white rice, leftover, jasmine or basmati
- 1 tablespoon chili crunch or chili paste, to 2 tablespoons
For the Teriyaki Salmon
- 1 pound salmon fillet, boneless, skinless
- 1/2 cup teriyaki sauce, such as Soyaki
For the Salad
- 4 Persian cucumbers, chopped
- 1/2 bunch mint, chopped
- 1/2 bunch cilantro, chopped
- 5 scallions, sliced
- 1 cup shelled edamame
- 1 avocado, diced
For the Dressing
- 1/4 cup soy sauce
- 1/4 cup seasoned rice vinegar
- 2 tablespoons oil
- 1 tablespoon brown sugar
- 1/2 lime, juice of
- 1 garlic clove, grated
Instructions
- 1
Preheat your oven to 400°F. Line two baking sheets with parchment paper.
⏱️ 5 min•🌡️ 400 - 2
In a medium bowl, mix the 2 cups of leftover cooked white rice with 1 to 2 tablespoons of chili crunch or chili paste until well combined. Spread the seasoned rice evenly onto one of the prepared baking sheets.
⏱️ 5 min - 3
Place the 1 pound boneless, skinless salmon fillet on the second prepared baking sheet. Generously coat the salmon with about 1/2 cup of teriyaki sauce.
⏱️ 5 min - 4
Place both baking sheets in the preheated oven. Bake the salmon for 20 to 22 minutes, or until cooked through and flaky. Continue baking the rice for an additional 20 minutes after the salmon is placed in the oven, tossing occasionally, until it becomes golden and crispy.
⏱️ 40 min•🌡️ 400 - 5
While the salmon and rice are baking, prepare the dressing. In a small bowl, whisk together 1/4 cup soy sauce, 1/4 cup seasoned rice vinegar, 2 tablespoons oil, 1 tablespoon brown sugar, the juice of 1/2 lime, and 1 grated garlic clove until the sugar is dissolved.
⏱️ 5 min - 6
In a large mixing bowl, combine the 4 chopped Persian cucumbers, 1/2 bunch chopped mint, 1/2 bunch chopped cilantro, 5 sliced scallions, 1 cup shelled edamame, and 1 diced avocado.
⏱️ 5 min - 7
Once the salmon is cooked, remove it from the oven and let it cool slightly. Flake the cooked salmon into the bowl with the vegetable mixture.
⏱️ 5 min - 8
Pour the prepared dressing over the salad ingredients and toss gently to combine everything thoroughly.
⏱️ 5 min - 9
Just before serving, add the crispy rice to the salad and toss one final time to ensure the rice remains crunchy.
⏱️ 5 min