Looking for a meal that’s equal parts delicious and nourishing? Our Crispy Rice Salmon Salad delivers both. Packed with freshness and crunch, this recipe also offers significant health benefits. Salmon is rich in omega-3 fatty acids, which support heart health, brain function, and help reduce inflammation. It’s a vibrant, feel-good dish that fuels your body while satisfying your taste buds.

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Crispy Rice Salmon Salad

Serving Size: 4 servings

Macros: ~680 cal | 40g protein | 40g carbs | 40g fat

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Ingredients:

2 cups cooked rice

4 tbsp coconut aminos 

2 tbsp chili crunch oil

2 large salmon fillets

1 pinch of salt

1 pinch of black pepper

1 pinch of garlic powder

5 chopped, Persian cucumbers

1 handful green onions. chopped

1 avocado, diced

2 tsp olive oil

3 tbsp rice vinegar

1 tbsp honey

1 tbsp ginger paste 

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Instructions:

Add rice, 2 tsp of coconut aminos, & chili crunch oil to a sheet pan. Bake rice at 375°F - until brown (about 20 minutes). Add salmon to a sheet pan and season with salt, black pepper, and garlic powder. Bake salmon at 375°F for about 20 minutes, or until fully cooked. Combine Persian cucumbers, green onions, and avocados in a large bowl. In a small bowl, whisk together olive oil, 3 tbsp of coconut aminos, rice vinegar, honey, and ginger paste. Once fully combined, pour the dressing over the salad and toss well. Divide the baked rice into bowls, top with chunks of baked salmon, and add the dressed salad either on top of or alongside. 

With the benefits of omega-3s from salmon, balanced with wholesome grains and crisp veggies, the Crispy Rice Salmon Salad is a dish you’ll want on repeat.

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