Miso, Mushroom & Crispy Rice Salmon Salad
summerdinner
Ingredients
You have 6 of 15
produce
- ○1 cupcilantro leaves
- ○1/3 cupgreen onion(thinly sliced)
- ○12-16 ozmushrooms(assorted (oyster mushrooms recommended))
- ✓1 clovegarlic(grated)
- ○1 cupThai basil leaves
protein
- ○2 filetssalmon(6-8 oz each)
grain
- ✓1 1/2 cupswhite rice(cooked, cooled)
pantry staple
- ✓1/4 cupavocado oil
- ✓1 tbspavocado oil
- ✓1 tbsptamari
- ○1 tbspchili crisp oil
- ○3 tbsprice wine vinegar
- ○1 tbspwhite miso paste
- ✓1 tsphoney
- ·olive oil
- ○salt and pepper(to taste)
Instructions
- Preheat oven to 425°F.
- Add mushrooms to a parchment-lined baking sheet, drizzle with olive oil, and season with salt and pepper. Toss well and set aside.
- To make crispy rice, toss cooked rice with 1 tbsp each of avocado oil, soy sauce, and chili crisp. Spread evenly on a separate parchment-lined baking sheet.
- Add mushrooms and rice to the oven. Check mushrooms after 20 minutes for crispiness, adding more time as needed. Bake rice for 40-45 minutes until crispy, tossing both once midway through.
- Allow mushrooms and rice to cool while cooking salmon.
- Season salmon with salt and pepper. Heat olive oil in a skillet over medium-high heat and pan-fry salmon until a golden crust forms, about 5-7 minutes. Flip and transfer to the oven at 425°F until cooked through, approximately 5-7 minutes.
- Alternatively, bake salmon on a parchment-lined sheet at 425°F for 12-16 minutes depending on thickness.
- To make dressing, whisk together tamari, rice wine vinegar, white miso paste, honey, garlic, and avocado oil in a small bowl.
- In a large bowl, combine basil, cilantro, green onion, mushrooms, crispy rice, and salmon.
- Drizzle with dressing and toss well before serving.