Name: Spicy Chipotle Honey Salmon Rice Salad Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Fusion (Mexican-American influenced)
Ingredients: 2-3 cups cooked rice, preferably a day old; 2 tablespoons salted butter; 2 teaspoons toasted sesame oil; 4 cloves garlic, chopped; 2 tablespoons tamari/soy sauce (divided); Black pepper, to taste; 1 tablespoon salted butter; 4 (4 ounce) salmon filets, cut into bite-size chunks; 1-2 tablespoons chopped chipotle in adobo; 2 tablespoons honey; 1 tablespoon tamari/soy sauce; Pinch of black pepper; 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; 1/2 cup extra virgin olive oil; 1/4 cup lemon juice; 1/4 cup tahini; 3 tablespoons honey; 2 teaspoons tamari/soy sauce; 2 cloves garlic, grated; 3 tablespoons toasted sesame seeds; 1/4 cup water (plus more as needed); Salt and chili flakes, to taste

Ingredients

2-3 cups cooked rice, preferably a day old

2 tablespoons salted butter

2 teaspoons toasted sesame oil

4 cloves garlic, chopped

2 tablespoons tamari or soy sauce

Black pepper, to taste

1 tablespoon salted butter

4 salmon filets (4 ounces each), cut into bite-size chunks

1-2 tablespoons chopped chipotle in adobo

2 tablespoons honey

1 tablespoon tamari or soy sauce

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

1/2 cup extra virgin olive oil

1/4 cup lemon juice

1/4 cup tahini

3 tablespoons honey

2 teaspoons tamari or soy sauce

2 cloves garlic, grated

3 tablespoons toasted sesame seeds

Instructions

Step 1: Preheat the oven to 450°F (230°C). On a baking sheet, combine the cooked rice, 2 tablespoons butter, toasted sesame oil, chopped garlic, 1 tablespoon tamari, and black pepper. Toss well to coat evenly.

Step 2: Bake the rice for 15 minutes until it sizzles. Remove from the oven, toss with the remaining 1 tablespoon tamari, then bake for another 10 minutes until the rice becomes crispy and golden. Set aside.

Step 3: On another baking sheet, toss the salmon chunks with 1 tablespoon butter, chipotle in adobo, honey, 1 tablespoon tamari, and a pinch of black pepper. Arrange in a single layer.

Step 4: Roast the salmon in the oven for 10 to 15 minutes until cooked through. For the last minute, switch the oven to broil and broil the salmon until it develops a slight crispiness. Remove and set aside.

Step 5: In a large salad bowl, combine the shredded cabbage, chopped avocados, cucumbers, sliced jalapeño, chopped cilantro, and roasted peanuts.

Step 6: To make the dressing, combine olive oil, lemon juice, tahini, honey, tamari, grated garlic, and 1/4 cup water in a blender. Blend until smooth. Add more water if needed to reach desired consistency. Stir in toasted sesame seeds and season with salt and chili flakes to taste.

Step 7: To serve, spoon the warm crispy rice over the salad. Top with roasted salmon chunks, then gently toss everything with the tahini dressing. Enjoy immediately.

Tips & Variations

Use day-old rice for the crispiest texture when baking.

Adjust the amount of chipotle in adobo to control the heat level.

Feel free to add tortilla chips on the side for scooping and extra crunch.

Swap peanuts for cashews or almonds if preferred, or omit nuts for a nut-free version.

For a milder dish, remove the jalapeño or reduce the amount used.

Storage

Store any leftover salad in an airtight container in the refrigerator for up to 2 days. Keep the rice, salmon, and dressing separate if possible to maintain the best texture. Reheat the rice and salmon gently in the oven or microwave before tossing with fresh salad and dressing. Avoid reheating the entire salad to keep the avocado and cabbage fresh.

FAQs

Can I use fresh rice instead of day-old rice?

Day-old rice is recommended because it is drier and fries up crispier. Freshly cooked rice tends to be too moist and can become mushy when baked.

What can I substitute for chipotle in adobo?

If you don’t have chipotle in adobo, you can use smoked paprika with a pinch of cayenne pepper to mimic the smoky heat, or substitute with a mild chili sauce and a touch of vinegar for acidity.