Crispy Rice Salad with Salmon

I’ve seen so many drool worthy posts about crispy rice that I just had to try it for myself and the result did not disappoint. The best bit about this is the speed you can make it. It can be made totally in the air fryer and if you use microwaveable rice you are looking at no more than 20 minutes until its on the table!

If you don’t have an air fryer you can do the whole thing in the oven, you may just need to add 5 minutes to each cooking time period to ensure the same results.

NUTRITIONAL INFORMATION

Serves 4 – per serving = 531 cals, 19.5g fat, 55.8g carbs, 32.3g protein

INGREDIENTS

For the salmon

• 4 x 120g salmon fillets
• 2 tbsp light soy sauce
• 2 tsp paprika
• 1 tsp garlic powder
• Salt and pepper
• Juice of 1 lime

For the rice salad

• 200g basmati rice (dry weight), cooked (or 2 x 250g pack of microwaveable basmati rice)
• 2 tsp light soy and 1 tsp dark soy sauce, sesame oil and crispy chilli oil
• ½ tsp garlic powder
• Salt and black pepper
• 1 tsp honey
• 1/3 cucumber, diced
• 3 spring onions, finely chopped
• 50g edamame
• Handful of fresh coriander, finely chopped
• Juice of 1 lime

For the dressing

• 2 tbsp light soy
• 2 tbsp light mayonnaise
• 1tsp each honey, sriracha and peanut butter
• 1 small clove of garlic, peeled and grated
• 1 tsp ginger paste
• Juice of 1 lime

Method

1. Begin by preparing the salmon. Add the soy, paprika, garlic powder, salt, pepper and lime juice to a bowl, mix and add the salmon. Coat (marinade for half an hour if you have time) and then cook this for 10-15 minutes in the air fryer (again at 180c) until cooked through (and while the rice is cooking if you have a 2 drawer – if not cook it in the oven until cooked through).
2. If you are using uncooked rice, pop the rice on to cook. Once cooked, soft and fluffy, pop the rice (or the whole pack of microwave rice)  directly into the air fryer drawer (or into a non stick baking dish in the oven) spreading into an even layer. Add the light and dark soy sauce, sesame and crispy chilli oil, garlic powder, salt and pepper. Mix and then cook for 10 minutes on 180c, stirring half way through. After 10 minutes add the honey, mix and cook for a further 5 minutes until nice and crispy. Keep an eye on it as you don’t want it to go too far and burn! Once cooked, finish the rice with the juice of ½ a lime.
3. Whilst the rice is cooking you can prepare the other bits.
4. To a large bowl add the cucumber, spring onion, edamame and coriander. Add the crispy rice once cooked and stir.
5. To a small bowl mix the dressing ingredients together with a few splashes of cold water until well combined and a saucy consistency.
6. Now you are ready to dish up. Add the crispy rice/veggie mixture to a bowl, top with the salmon and drizzle over the spicy peanut dressing.
7. Finish with a few crispy onions if you fancy.

Enjoy!