Crispy Rice & Salmon Salad
Take the zesty Taylor Farms Asian Chopped Salad Kit from starter to main dish when you mix in Asian-inspired crispy rice and flaky, glazed salmon. This salad kit brings sweet and savory flavors and a medley of textures—fresh cabbage, carrots, celery, and green onion topped with crispy wontons and toasted almonds drizzled with a sesame dressing. Soy sauce and spices give the salmon fillets a beautiful crust, delivering a powerful boost of protein, omega-3s, and other nutrients. Golden, oven-crisped basmati rice brings crunch and umami flavor. Edamame and fresh avocado add extra protein, healthy fats, fiber, and vitamins for a delicious, nutrient-dense salad that calls to mind your favorite Asian dishes.
- PREP TIME:
- 15 minutes
- Cook TIME:
- 35–40 minutes
- Total TIME:
- 50–55 minutes
- SERVINGS:
- 3
Ingredients
For the Crispy Rice
- 1 ½ cups cooked basmati rice
- ½ tsp dark soy sauce
- 1 tsp low-sodium soy sauce
- 1½ tsp sesame oil
- 1 tsp chili crisp
For the Salmon
- 10-oz. salmon fillets, skin removed
- 1 Tbsp low-sodium soy sauce
- 1 tsp garlic powder
- ½ tsp smoked paprika
- Pinch of salt
For the Salad
- 1 Taylor Farms Asian Chopped Kit
- 1 cup shelled edamame
- 1 avocado, diced
- Sliced green onions
Directions
- Preheat the oven to 400°F. Toss the cooked rice with the dark soy sauce, soy sauce, sesame oil, and chili crisp until evenly coated.
- Spread onto a parchment-lined baking sheet and bake for 30–40 minutes, stirring every 10 minutes, until crispy and golden.
- Dry the salmon with paper towels and brush with a neutral oil (like olive or avocado). Season with garlic powder, smoked paprika, and a pinch of salt. Pat gently so the spices stick, then brush or drizzle soy sauce.
- Air fry at 390°F for 10–12 minutes, or until cooked through and flaky. Let fish rest for 5 minutes.
- Meanwhile, prepare the Taylor Farms Asian Chopped Kit according to the package directions, tossing the greens with the included dressing and toppings.
- When rested, cut the salmon across the grain into bite-sized pieces.
- Add the dressed salad to a large serving bowl. Top with the crispy rice, flaked salmon, edamame, and avocado. Gently toss to combine.
- Garnish with sliced green onions, everything bagel seasoning, or a drizzle of chili crisp if desired. Serve immediately.
The Right Way to Cook Salmon
There are few dinner disappointments as devastating as poorly cooked fish. So what’s the secret to salmon that’s perfectly flaky on the outside and juicy on the inside? Read on!
Dry the fish first
Don’t skip this step! If the surface of the salmon is wet, it will steam instead of searing. Firmly patting it dry with paper towels allows the edges to crisp. It also lets the oil and seasonings stick.
Skin the salmon
Many people prefer to keep the skin on—it contains omega-3s and can get nice and crispy if cooked properly. For this recipe, however, we recommend removing it. To do this properly:
- Place the salmon skin-side down on a cutting board.
- Lift the tail end and cut enough skin off to hold onto.
- Hold the skin’s free end down on the cutting board and move your knife forward, separating the skin with a gentle sawing motion. Use a sharp, non-serrated knife, and keep the blade parallel to the cutting board.
Rest the salmon
The FDA recommends cooking salmon to 145°F; however, salmon continues to cook for a little while after you take it off the heat. If using a meat thermometer, take the salmon out when it reaches 140°F, and let it rest for 3–5 minutes until it reaches the correct temperature. This will help keep it from drying out. Resting also allows the muscle fibers to relax and the juices to redistribute throughout the fish. Immediately cutting into it will make the juices run out, leaving you with dry fish. So, give it a rest!
