Description
Spicy Chipotle Honey Salmon Rice Salad is a flavorful dish that combines tender salmon, crispy rice, and a vibrant salad tossed in a creamy tahini dressing. This recipe offers a perfect blend of sweet, spicy, and savory flavors that will tantalize your taste buds.
Ingredients
Units
Scale
Rice:
- 2–3 cups cooked rice, preferably a day old
- 2 tbsp salted butter
- 2 tsp toasted sesame oil
- 4 cloves garlic, chopped
- 2 tbsp tamari/soy sauce
- Black pepper
Salmon:
- 1 tbsp salted butter
- 4 salmon fillets, cut into bite-size chunks
- 1–2 tbsp chopped chipotle in adobo
- 2 tbsp honey
- 1 tbsp tamari/soy sauce
Salad:
- 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
Tahini Dressing:
- 1/2 cup extra virgin olive oil
- 1/4 cup lemon juice
- 1/4 cup tahini
- 3 tbsp honey
- 2 tsp tamari/soy sauce
- 2 cloves garlic, grated
- 3 tbsp toasted sesame seeds
Instructions
- Preheat the oven to 450°F.
- 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 for another 10 minutes until the rice is crispy.
- 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.
- To make the salad: Combine the cabbage, avocado, cucumbers, jalapeño, cilantro, and peanuts together in a salad bowl.
- 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.
- 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! Serves 4
Notes
- This dish is best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to 2 days.
- Feel free to customize the salad with your favorite vegetables or nuts.
Nutrition
- Serving Size: 1 serving
- Calories: Approximately 580 kcal
- Sugar: 6g
- Sodium: 650mg
- Fat: 42g
- Saturated Fat: 7g
- Unsaturated Fat: 32g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 7g
- Protein: 18g
- Cholesterol: 45mg
