Crispy Rice Salmon Salad Recipe

Salt and pepper, to taste

For the Crispy Rice

3 cups cooked rice, cooled

2 tsp soy sauce

1 tbsp sesame oil

For the Salad

2 Persian cucumbers or Lebanese cucumbers, thinly sliced

1 red capsicum, diced small

1 small red onion, finely sliced

½ cup cooked edamame

1 avocado, diced

For the Dressing

½ cup olive oil

¼ cup lemon juice

1 tbsp honey

1 large shallot, roughly chopped

Salt and pepper, to taste

• Preheat the oven to 200°C (fan). Line a baking tray with baking paper. Spread the cooled rice onto the tray and toss with the soy sauce, Marion’s Kitchen Crispy Chilli Oil and sesame oil. Bake for 30-35 minutes, tossing halfway through, until golden and crispy. Keep an eye on it to ensure it does not burn.
• While the rice is baking, place the salmon fillets on a separate baking tray. Season with salt and pepper. Bake for 13-14 minutes or until cooked to your liking. Remove from the oven and flake into bite-sized pieces. Set aside.
• Pour the dressing over the salad, toss gently and serve immediately.