Crispy and spicy salmon crispy rice salad!
Transform your day-old rice into an ultra-crisp salad full of pep! With golden rice with red curry paste, salmon, crunchy vegetables and a soya-ginger-lime sauce to liven things up, this crispy rice salad is an explosion of flavors. Fresh, spicy, crispy: the winning combo. Easy to adapt, perfect to prepare in advance, it's the kind of recipe that makes you want to make extra rice on purpose... And we've included plenty of tips to help you save time and vary your tastes ;)
Ingredients
Rice:
Garnish:
Sauce:
Materials
- saucepan with lid
- baking sheet
- garlic masher
- peeler
- citrus press
- grater or zester
- knife
Preparation
Cook the rice in water with a lid for 10 minutes. Leave to cool. It's best to use cooked rice from the previous day or leftover rice!
Bake the salmon steak for 8-10 minutes at 350°F/180°C.
Then crumble.
Mix the cold cooked rice with the red curry powder and oil and spread out on a baking sheet.
Bake for 40 min at 390°F/200°C, stirring every 10 minutes or so.
Then leave to cool (approx. 30 minutes).
Cut carrots into thin sticks and cucumber into thin slices. Remove leaves from coriander.
Mix soy sauce, crushed garlic clove, crushed ginger, lime juice and zest.
Place the filling ingredients in a bowl or large dish.
Add the crispy rice on top.
Pour in the sauce and mix well.
All set!
Observations
Can I use cooked rice for a crispy rice salad?
Yes, this recipe is perfect for reusing cooked rice from the day before. Cold, slightly dried rice will become crispier. If you're making it the same day, leave it to cool before frying it with the red curry paste.
How do I crisp rice in a salad?
For crispy rice, you can bake it as in this recipe, or sauté it in a hot pan with neutral oil. The addition of red curry paste not only adds flavour, but also promotes a beautiful coloration.
What type of salmon should I choose for this salad?
You can use a salmon steak and cook it in the oven, microwave, airfryer or frying pan (click on the cooking methods indicated to access recipes and tips!). You can also use pre-cooked salmon (canned, for example!).
Can I substitute edamame beans in this recipe?
Yes, you can replace them with peas, corn, chopped green beans or even chickpeas to vary the fiber and vegetable protein content. Edamame soybeans are ideal for an Asian touch and a good dose of crunch.
How to dress a salmon rice salad?
A sauce made with soy sauce, garlic, fresh ginger, lime and zest brings an explosion of freshness and character. It perfectly balances the spicy rice and salmon. Pour it on just before serving to keep the rice crisp.
What if I don't have any red curry paste?
You can replace it with green curry paste, miso or tomato paste, or simply leave it out!
Is this rice salad best served hot or cold?
It's best eaten warm, when the rice is still crunchy. You can also eat it cold the next day, but the rice won't be as crunchy!
How do I keep this crispy rice salad in the fridge?
It will keep for 1 to 2 days in an airtight container in the fridge. Keep the dressing separate if possible, to prevent the rice from becoming soggy. If you want to eat it over several days, keep the rice separate and add it to the salad with the dressing at the last minute. To restore the rice's crispiness, reheat it slightly in a frying pan before reassembling it with the toppings.
Cookware
Attributes
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