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Crispy Rice Baked Salmon Salad

Crispy Rice Baked Salmon Salad

This crispy rice salmon salad has been quietly taking over lunch tables everywhere, and once you make it you will see why. The rice goes into the oven until it is golden and crunchy, the salmon is seasoned and baked until it just starts to caramelise at the edges, and it all comes together with a fresh cucumber and avocado salad and a drizzle of spicy mayo. The Natvia Natural Brown Sweetener in the salmon marinade gives it that subtle sweet depth that makes the whole bowl work. It is the kind of recipe that goes on permanent rotation.

Prep Time: 15

Cook Time: 45

Servings: 2

Ingredients:

Rice

  • 1 cup jasmine rice
  • 1 tablespoon chilli oil or olive oil
  • 2 tablespoons soy sauce

Salmon (Substitute with Tofu for a vegetarian recipe)

  • 200g salmon fillet, cut into 2cm cubes
  • 1 tablespoon olive oil
  • 2 teaspoons Natvia Natural Brown Sweetener
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • Pinch of chilli powder

Cucumber Salad

  • Cucumbers, sliced into coins
  • 1 avocado, cut into chunks
  • Lemon juice
  • Pinch of salt

To Finish

  • 2 spring onions, thinly sliced
  • 3 tablespoons mayonnaise
  • 1 tablespoon sriracha
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Natvia Natural Brown Sweetener Canister 250g

Natvia Natural Brown Sweetener Canister 250g

$8.50 AUD

Method:

  1. Cook the rice according to the packet instructions. Spread onto a tray and cool for at least 30 minutes.
  2. Preheat your oven to 200°C (fan 180°C).
  3. Once cooled, transfer the rice to a bowl. Add the chilli oil and soy sauce and mix until every grain is evenly coated.
  4. Spread the rice across a lined baking tray in an even layer. Bake for 35 to 45 minutes, checking periodically and turning halfway, until golden and crispy.
  5. While the rice bakes, toss the salmon cubes with olive oil, Natvia Natural Brown Sweetener, garlic powder, onion powder, smoked paprika and cayenne pepper until evenly coated.
  6. Spread the salmon on a separate lined baking tray. Bake at 200°C for 15 to 18 minutes until cooked through and lightly caramelised at the edges.
  7. Combine the cucumber and avocado in a bowl. Squeeze over the lemon juice, add a pinch of salt and toss gently. Refrigerate until ready to serve.
  8. Stir together the mayonnaise and sriracha to make the spicy mayo.
  9. To serve, add the crispy rice, cucumber salad and salmon to bowls. Top with a drizzle of spicy mayo.

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