Crispy rice salmon salad with avocado, cucumber, and chilli dressing - 1 Crispy rice salmon salad with avocado, cucumber, and chilli dressing - 2 Crispy rice salmon salad with avocado, cucumber, and chilli dressing - 3 Crispy rice salmon salad with avocado, cucumber, and chilli dressing - 4

This Crispy Rice Salmon Salad is the ultimate mix of freshness and crunch. Think perfectly baked salmon flaked into tender pieces, a vibrant salad of cucumber, capsicum, avocado and edamame, and a zesty dressing that is sweet, tangy and a little bit spicy thanks to Marion’s Kitchen Sticky Chilli Ginger Marinade. The crispy oven-baked rice topping is what takes this dish to the next level. It is golden, crunchy and adds an addictive texture in every bite. Perfect for a light dinner, a healthy lunch or even as a standout dish for entertaining, this salad ticks all the boxes for flavour, balance and wow factor.

2 x 250g salmon fillets

Salt and pepper, to taste

For the Crispy Rice

3 cups cooked rice, cooled

2 tsp soy sauce

2 tbsp Marion’s Kitchen Crispy Chilli Oil

1 tbsp sesame oil

For the Salad

2 Persian cucumbers or Lebanese cucumbers, thinly sliced

1 red capsicum, diced small

1 small red onion, finely sliced

½ cup cooked edamame

1 avocado, diced

For the Dressing

½ cup olive oil

¼ cup lemon juice

1 tbsp honey

1 large shallot, roughly chopped

1 tbsp Marion’s Kitchen Sticky Chilli Ginger Marinade

Salt and pepper, to taste

  • Preheat the oven to 200°C (fan). Line a baking tray with baking paper. Spread the cooled rice onto the tray and toss with the soy sauce, Marion’s Kitchen Crispy Chilli Oil and sesame oil. Bake for 30-35 minutes, tossing halfway through, until golden and crispy. Keep an eye on it to ensure it does not burn.
  • While the rice is baking, place the salmon fillets on a separate baking tray. Season with salt and pepper. Bake for 13-14 minutes or until cooked to your liking. Remove from the oven and flake into bite-sized pieces. Set aside.
  • Place the cucumbers, capsicum, onion, edamame and avocado into a large serving bowl. Add the flaked salmon and crispy rice on top.
  • Blend the olive oil, lemon juice, honey, shallot, Marion’s Kitchen Sticky Chilli Ginger Marinade , salt and pepper until smooth and creamy. Taste and adjust the seasoning as needed.
  • Pour the dressing over the salad, toss gently and serve immediately.