Spicy Chipotle Honey Salmon Rice Salad
Craving a burst of flavor? The Spicy Chipotle Honey Salmon Rice Salad is the ultimate summer dish! This vibrant salad combines roasted salmon, crispy rice, and fresh veggies drizzled with a zesty dressing. It's the perfect easy weeknight dinner that will impress your guests. Make it tonight!
Equipment
- Grater
- Baking Sheet
- Chef's Knife
- Blender
- Oven
Ingredients
- 2-3 cups cooked rice preferably a day old
- 2 tablespoons salted butter
- 2 teaspoons toasted sesame oil
- 4 cloves garlic chopped
- 2 tablespoons tamari/soy sauce
- black pepper
- 1 tablespoon salted butter
- 4 ounces salmon filets cut into bite-size chunks
- 1-2 tablespoons chopped chipotle in adobo
- 2 tablespoons honey
- 1 tablespoon tamari/soy sauce
- 2 cups shredded cabbage
- 2 avocados chopped
- 2 Persian cucumbers chopped
- 1 jalapeño sliced
- 1/2 cup fresh chopped cilantro
- 1/2 cup roasted peanuts chopped
- 1/2 cup extra virgin olive oil
- 1/4 cup lemon juice
- 1/4 cup tahini
- 3 tablespoons honey
- 2 teaspoons tamari/soy sauce
- 2 cloves garlic grated
- 3 tablespoons toasted sesame seeds
Instructions
- 1. Preheat your oven to 450° F. This high temperature will help crisp up the rice and roast the salmon to perfection.
- 2. Next, it’s time to make the rice. On a baking sheet, toss together the cooked rice, butter, toasted sesame oil, garlic, 1 tablespoon of tamari sauce, and a sprinkle of black pepper. Spread it out evenly and bake for 15 minutes until sizzling. After that, remove it from the oven and toss with another tablespoon of tamari. Return it to the oven and bake for an additional 10 minutes until the rice is crispy.
- 3. Now, let’s prepare the salmon. On a baking sheet, toss the salmon filets with butter, chipotle, honey, tamari, and a pinch of black pepper. Arrange them in a single layer. Roast for 10 to 15 minutes or until the salmon is cooked through to your liking. In the last minute, switch the oven to broil to get a slightly crispy finish on the salmon.
- 4. While the salmon is roasting, make the salad. In a large salad bowl, combine cabbage, avocado, cucumbers, jalapeño, cilantro, and peanuts. Toss them together to combine.
- 5. For the dressing, combine all dressing ingredients—extra virgin olive oil, lemon juice, tahini, honey, tamari, grated garlic, and a splash of water—in a blender. Blend until smooth, and add water gradually to reach your desired consistency. Don’t forget to season with salt and chili flakes to taste.
- 6. Once everything is ready, spoon the hot rice over the salad. Gently add the roasted salmon on top. Finally, drizzle the tahini dressing over it, and toss everything gently to combine.
- 7. Enjoy your Spicy Chipotle Honey Salmon Rice Salad warm, or you can serve it chilled! As a fun twist, I love to add tortilla chips on the side for scooping!
Notes
If you’re looking to customize the Spicy Chipotle Honey Salmon Rice Salad, here are some fantastic ideas:
- Change the Protein: Swap the salmon for grilled chicken, shrimp, or even tofu for a vegetarian option.
- Vary the Grains: Instead of rice, try quinoa, farro, or even cauliflower rice for a low-carb alternative.
- Modify the Dressing: Experiment with different types of dressings, such as a creamy avocado dressing, for a twist.
- Adjust the Spice Level: If you prefer a milder flavor, reduce the amount of chipotle or omit it altogether.
- Seasonal Ingredients: Use seasonal vegetables for freshness. In the fall, add roasted sweet potatoes; in winter, try adding Brussels sprouts.
- Make it a Bowl: For a heartier meal, turn this salad into a bowl by adding more grains and toppings.