Name: Spicy Chipotle Honey Salmon Rice Salad Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American with Mexican-inspired flavors
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 to thin dressing as needed; Salt, to taste; 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 your oven to 450°F (230°C).

Step 2: Prepare the rice by tossing cooked rice with 2 tablespoons butter, toasted sesame oil, chopped garlic, 1 tablespoon tamari, and black pepper on a baking sheet. Bake for 15 minutes until sizzling.

Step 3: Remove the rice from the oven, toss it with the remaining 1 tablespoon tamari, then bake for an additional 10 minutes until the rice becomes crispy.

Step 4: 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 5: Roast the salmon for 10 to 15 minutes until cooked through. In the last minute, switch the oven to broil and broil the salmon until slightly crispy on top.

Step 6: In a large bowl, combine shredded cabbage, chopped avocado, cucumbers, sliced jalapeño, chopped cilantro, and chopped peanuts to make the salad base.

Step 7: For the dressing, blend together olive oil, lemon juice, tahini, honey, tamari, grated garlic, and 1/4 cup water until smooth. Add more water if you prefer a thinner consistency. Stir in toasted sesame seeds and season with salt and chili flakes to taste.

Step 8: To serve, spoon the hot crispy rice over the salad mixture, add the roasted salmon pieces on top, then toss gently with the tahini dressing. Enjoy immediately.

Tips & Variations

Use day-old rice for the crispiest texture; freshly cooked rice will be too soft and sticky.

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

Try adding crunchy tortilla chips on the side for a fun scoopable element.

Substitute salmon with firm white fish or grilled chicken for variation.

FAQs

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

Freshly cooked rice tends to be too moist and sticky to crisp well in the oven. It’s best to use rice that’s been cooked and refrigerated for at least a few hours or overnight for the best crispy texture.

How spicy is this dish?

The heat primarily comes from the chipotle in adobo and jalapeño. You can adjust the amount of chipotle and omit the jalapeño if you prefer a milder flavor. The honey adds a nice balance of sweetness to tame the spice.