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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

Total time
35 min
Serves
3 to 4
Updated
Recipe by
Saba
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Maple Chili Salmon and Crispy Rice Salad

The recipeDine in Colors

Maple Chili Salmon and Crispy Rice Salad

Prep
10 min
Cook
25 min
Total
35 min
Serves
3 to 4

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. Step 1Prep the salad while the rice is cooking

Crispy Rice and Salmon

  1. Step 2Toss rice with 1 tbsp oil and 1 tbsp soy sauce. Bake at 400°F for 15 minutes
  2. Step 3Mix chili crunch, maple, Dijon, lime, remaining soy sauce and oil. Toss with salmon
  3. Step 4Stir rice and push aside. Add salmon and roast 10 to 12 minutes. Broil 1 to 2 minutes for extra crispiness

Dressing

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

Assemble

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

https://www.dineincolors.com/recipes/maple-chili-salmon-and-crispy-rice-salad

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