Description

A vibrant and flavorful Spicy Chipotle Honey Salmon Rice Salad featuring crispy baked rice, tender chipotle-glazed salmon, fresh vegetables, and a creamy tahini dressing with a hint of heat. Perfect for a nutritious and satisfying meal with a delightful balance of smoky, sweet, and savory flavors.

Ingredients

Scale

Rice

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

Salmon

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

Salad

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

Dressing

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

Instructions

Preheat Oven: Preheat your oven to 450°F (232°C) to prepare for baking the rice and roasting the salmon.
Prepare the Rice: On a baking sheet, combine the cooked rice with 2 tablespoons salted butter, 2 teaspoons toasted sesame oil, chopped garlic, 1 tablespoon tamari, and black pepper. Spread evenly and bake for 15 minutes until sizzling. Remove from oven and toss with remaining 1 tablespoon tamari, then bake for an additional 10 minutes until the rice becomes crispy and golden.
Roast the Salmon: In a bowl, toss salmon chunks with 1 tablespoon salted butter, chopped chipotle in adobo, honey, 1 tablespoon tamari, and a pinch of black pepper. Arrange the salmon in a single layer on a baking sheet. Roast in the oven for 10 to 15 minutes or until cooked through to your liking. In the last minute of roasting, switch the oven to broil and broil the salmon briefly to develop a crispy exterior.
Assemble the Salad: In a large salad bowl, combine shredded cabbage, chopped avocados, chopped Persian cucumbers, sliced jalapeño, chopped fresh cilantro, and roasted peanuts. Toss gently to mix evenly.
Make the Dressing: In a blender, combine extra virgin olive oil, lemon juice, tahini, honey, tamari, grated garlic, and 1/4 cup water. Blend until smooth. Adjust consistency with more water if needed. Stir in toasted sesame seeds and season with salt and chili flakes to taste.
Combine and Serve: Place the hot baked rice over the salad mixture, then top evenly with the roasted chipotle honey salmon. Drizzle the tahini dressing over everything and toss gently to coat. Serve immediately. For a fun twist, enjoy with tortilla chips on the side for scooping.

Notes

Using day-old rice ensures better texture and crispiness when baking.
Adjust the amount of chipotle in adobo based on your preferred spice level.
If you want a vegetarian version, omit the salmon and add extra protein like grilled tofu or chickpeas.
The dressing can be thinned with extra water to suit your preferred consistency.
Adding tortilla chips on the side provides a nice crunchy element for scooping the salad.
The broiling step enhances the texture of the salmon, giving it a delicious slight char.
Use tamari for a gluten-free option instead of regular soy sauce.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Salad
Method: Baking
Cuisine: American with Mexican-inspired flavors

Keywords: salmon salad, chipotle honey salmon, rice salad, spicy salmon, tahini dressing, baked rice, healthy salad, easy dinner