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Maple Chili Salmon and Crispy Rice Salad

Maple Chili Salmon and Crispy Rice Salad

If you’re looking for a fall salad that actually makes you excited to eat a salad… THIS IS IT. Crispy rice, caramelized maple chili salmon, crunchy apples, cucumbers, pecans, and the creamiest maple Dijon almond dressing
 
Serves: 3 to 4
Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes

  • INGREDIENTS

    Crispy Rice and Salmon:

    3 cups Cold cooked jasmine rice

    2 Salmon fillets, cubed

    2 tbsp Avocado or olive oil

    2 tbsp Low sodium soy sauce

    1½ tbsp Chili crunch

    1½ tbsp Maple syrup

    1 tsp Dijon

    ½ Lime

    1 pinch of Salt

     

    Fall Crunch Salad:

    2 cups Lettuce

    1 cup Purple cabbage

    4 Carrots

    2 Apples

    3 Persian cucumbers

    3 Scallions

    ½ cup Toasted pecans

    ⅓ cup Dried cranberries

    Sesame seeds

     

    Dressing:

    ½ cup Almond butter

    1½ tbsp Maple syrup

    1 tbsp Dijon

    1 tbsp Soy sauce

    1½ tbsp Apple cider vinegar

    1 tsp Sesame oil

    2 to 4 tbsp Warm water

    Black pepper

  • INSTRUCTIONS

    Fall Crunch Salad:

    1. Prep the salad while the rice is cooking

    Crispy Rice and Salmon:

    2. Toss rice with 1 tbsp oil and 1 tbsp soy sauce. Bake at 400°F for 15 minutes

    3. Mix chili crunch, maple, Dijon, lime, remaining soy sauce and oil. Toss with salmon
    4. Stir rice and push aside. Add salmon and roast 10 to 12 minutes. Broil 1 to 2 minutes for extra crispiness

     

    Dressing:

    5. Whisk dressing ingredients until creamy, adding warm water as needed

     

    Assemble:

    6. Build your salad, pile on the crispy rice and salmon and drizzle generously with dressing

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