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Miso-Ginger Salmon Crispy Rice Salad Recipe

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3.8 from 28 reviews

This Miso-Ginger Salmon Crispy Rice Salad combines tender, broiled salmon glazed with a flavorful miso-ginger dressing, crunchy roasted crispy rice, and a vibrant mix of Napa and red cabbage, cucumbers, and fresh herbs. The salad is tossed in a tangy, savory dressing for a refreshing, satisfying dish perfect for a light lunch or dinner.

Ingredients

Salmon and Rice

  • 2 (8-ounce) skin-on salmon fillets
  • 3 cups cooked and cooled long-grain white or red rice (such as jasmine rice)
  • 1 Tbsp tamari or soy sauce
  • 1 Tbsp toasted sesame oil
  • 1/2 tsp kosher salt, plus more to taste
  • 1/4 tsp black pepper

Vegetables and Herbs

  • 4 cups thinly sliced Napa cabbage
  • 4 cups shaved or thinly sliced red cabbage
  • 2 Persian cucumbers, shaved or thinly sliced
  • 1/2 cup fresh cilantro, coarsely chopped

Dressing

  • 1/4 cup fresh orange juice (from 1 to 2 navel oranges)
  • 2 Tbsp seasoned rice vinegar
  • 2 Tbsp white miso paste
  • 1 (2-inch piece) fresh ginger, peeled and thinly sliced
  • 2 garlic cloves, thinly sliced
  • 1 Tbsp honey
  • 1 tsp toasted sesame oil
  • 1/3 cup avocado oil or neutral oil of choice

Garnish

  • 2 Tbsp toasted sesame seeds

Instructions

  1. Preheat oven and prepare racks: Arrange two oven racks with one in the center and the other about 6 inches from the broiler. Preheat the oven to 400ºF.
  2. Roast crispy rice: Spread the chilled cooked rice on a parchment-lined rimmed baking sheet. Add tamari and toasted sesame oil, tossing to coat evenly. Spread rice in a thin layer and roast on the center rack for 25-30 minutes, tossing once halfway through, until the rice is crispy and golden. Remove and let cool slightly.
  3. Blend dressing: Combine orange juice, rice vinegar, white miso paste, sliced ginger, sliced garlic, honey, toasted sesame oil, and avocado oil in a liquid measuring cup or jar. Use an immersion blender to blend until smooth and emulsified. Alternatively, use a countertop blender.
  4. Prepare salmon: Place salmon fillets in a parchment-lined baking dish or small sheet pan. Season evenly with 1/2 tsp kosher salt and 1/4 tsp black pepper. Drizzle 2 tablespoons of the miso-ginger dressing over the salmon and brush it to coat completely.
  5. Broil salmon: After the rice is done, switch the oven to the broiler setting on high. Place salmon on the top oven rack about 6 inches from the broiler heat source. Broil for 6-8 minutes, rotating the pan halfway through, until the salmon is opaque, cooked through, and has a deep brown crust. Remove and let cool slightly. Flake the salmon into large pieces, discarding the skin.
  6. Assemble the salad: In a large mixing bowl, combine the Napa and red cabbage, cucumbers, and cilantro. Season the vegetables with a pinch of kosher salt. Add the crispy roasted rice, flaked salmon, toasted sesame seeds, and the remaining miso-ginger dressing. Toss well to combine.
  7. Garnish and serve: Garnish with additional fresh herbs and toasted sesame seeds if desired. Serve the salad at room temperature for best flavor and texture.

Notes

  • For best crispy rice texture, chill the cooked rice overnight before roasting.
  • If using low-sodium tamari or soy sauce, add extra salt to taste when tossing the rice.
  • The miso-ginger dressing can be made in advance and stored refrigerated for up to 3 days.
  • You can substitute Persian cucumbers with English cucumbers if needed.
  • Make sure to watch the salmon closely while broiling to prevent burning.
  • This salad can be served slightly warm but is best enjoyed at room temperature.

Find it online: https://justsosavory.com/miso-ginger-salmon-crispy-rice-salad-recipe/