Spicy Chipotle Honey Salmon Rice Salad.
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 4 ounce 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
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Instructions
- 1. Preheat the oven to 450° F.
- 2. To make the rice. On a baking sheet, toss together the rice, butter, sesame oil, garlic, 1 tablespoon tamari sauce and black pepper. Bake for 15 minutes until sizzling. Remove from the oven and toss with 1 more tablespoon of tamari. Bake another for 10 minutes until the rice is crispy.
- 3. To make the salmon. On a baking sheet, toss the salmon with butter, chipotle, honey, tamari, and a pinch of pepper. Arrange in a single layer. Roast for 10-15 minutes or until the salmon is cooked to your liking. During the last minute, switch the oven to broil. Broil the salmon until it's a little crispy.
- 4. To make the salad. Combine the cabbage, avocado, cucumbers, jalapeño, cilantro, and peanuts together in a slad bowl.
- 5. To make the dressing. Combine all ingredients and 1/4 cup water in a blender. Blend until smooth. Add water to thin the dressing as desired. Add sesame seeds. Season with salt and chili flakes.
- 6. Spoon the hot rice over the salad. Add the salmon, then toss gently with the tahini dressing. Enjoy! This might sound weird, but I love adding tortilla chips on the side for scooping!
Source
Original recipe: View Original
