Crispy Rice Salmon Salad with Ginger Dressing

Crispy rice salmon salad with cucumber, greens, and a savory ginger-soy dressing. Bake the salmon and crisp the rice for an easy 40-minute meal.

Prep: 15 min · Cook: 25 min · Yield: 4 · Method: Oven

Ingredients

• 1 lb salmon fillet
• 3 cups cooked rice
• 1 medium cucumber
• 4 cups mixed greens
• 1 tbsp fresh ginger
• 2 tbsp soy sauce
• 2 tbsp rice vinegar
• 1 tbsp sesame oil
• 1 tbsp neutral oil
• 0.25 tsp kosher salt

Cooking instructions

1. Heat the oven to 400°F. Pat the salmon dry and season with the salt. Place it skin-side down on a parchment-lined baking sheet. (about 5 min) — 400°F
2. Bake the salmon until it flakes easily and reaches 145°F in the thickest part, about 12 to 15 minutes. (about 15 min) — 400°F; 145°F internal
3. While the salmon bakes, heat the neutral oil in a large skillet over medium-high heat. Add the cooked rice in an even layer and cook until the underside is golden and crisp, 8 to 10 minutes. Stir and cook 2 minutes more. (about 12 min) — Medium-high
4. Whisk the ginger, soy sauce, rice vinegar, and sesame oil in a small bowl. (about 2 min)
5. Slice the cucumber. Toss the greens and cucumber with the ginger dressing. (about 3 min)
6. Divide the salad among bowls and top with the crispy rice and baked salmon. (about 3 min)