Crispy salmon rice salad with a spicy kick!

Ingredients

Rice:

• 4 oz/120 g basmati rice
• 3/4 cup/20 cl water
• 3 tablespoons red curry paste
• 2 tablespoons neutral oil

Garnish:

• 3.5 oz/100 g salmon (1 fillet)
• 5 oz/150 g cucumber (1/2 cucumber)
• 3.5 oz/100 g carrot (1 carrot)
• 2.5 oz/70 g edamame
• 20 g fresh coriander

Sauce:

• 2 tablespoons soy sauce
• 1 clove garlic
• 1 small piece of ginger
• 1 lime (juice and zest)

Materials

• saucepan with lid
• baking sheet
• garlic press
• peeler
• citrus juicer
• 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 paste and oil, then spread it out on a baking sheet.
• Bake for 30 to 40 minutes at 390°F/200°C, stirring every 10 minutes or so.
  Then leave to cool (about 30 minutes).
  
• Cut the carrots into thin sticks and the cucumber into thin slices. Pick the coriander leaves.
  Mix the soy sauce, crushed garlic, 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 using up rice cooked the day before. Cold, slightly dried-out rice will become crispier. If you're making it the same day, let it cool completely before frying it with the red curry paste.

How do I make the rice crispy in a salad?
To make the rice crispy, you can bake it as in this recipe, or sauté it in a hot pan with neutral oil. Red curry paste adds flavour and helps the rice brown nicely.
Note: The rice will continue to crisp up after cooking, so you can adjust the oven time if needed. Depending on how moist the rice is to begin with, it may need more or less time in the oven. If your rice is from the day before, it will be drier, so bake it for less time.

What type of salmon should I choose for this salad?
You can use a salmon fillet and cook it in the oven, in the microwave, in an air fryer or in a frying pan (click on the cooking methods listed to access the recipes and tips!). You can also use pre-cooked salmon (for example, canned salmon).

Can I substitute edamame in this recipe?
Yes, you can replace it with peas, corn, chopped green beans or even chickpeas to vary the fibre and plant-based protein content. Edamame are ideal for adding an Asian touch and a good dose of crunch.

How should I season a salmon rice salad?
A dressing made with soy sauce, garlic, fresh ginger, lime juice and zest adds a burst of freshness and flavour. It perfectly balances the spicy rice and salmon. Pour it over the salad just before serving to keep the rice crispy.

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, while the rice is still crispy. You can also eat it cold the next day, but the rice won't be as crunchy!

How do I store 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 briefly in a frying pan before assembling it again with the other ingredients.

Cookware

Attributes

Questions

Photos of members who cooked this recipe