Crispy Skin Salmon Salad Rice Bowl

The recipe is the perfect combination of crispy skin teriyaki salmon chunks and ramen noodle salad, set on a bed of jasmine rice. I’ve added a sliced avocado for creaminess and a dash of black sesame seeds as garnish. The result is a phenomenal bite of flavor! This delicious recipe has a lot of steps and ingredients, but the finished meal is simple to make and definitely worth it.

Prep Time: 15 minutes | Cook Time: 5 minutes | Ramen & Almonds: 5 minutes | Serves: 2

Ingredients

• 6-8 oz boneless, skinless, salmon fillet chopped bite-size (OPTIONAL: I used skin-on salmon to get that yummy crispy skin I like so much)

• 1/8 teaspoon salt

• 1 ½ tablespoon all-purpose flour

• 2 tablespoons vegetable oil

• 1 teaspoon sesame oil

• ½ cup black or regular soy sauce

• ½ cup of Sriracha

• 2 cups cooked white or  brown rice (I use short grain Japanese rice)

• 2 tablespoons scallions, finely chopped

• 1 tablespoon black sesame seeds

 

For the Ramen Salad

• 1 3-oz package of dry ramen, broken into small pieces (discard seasoning packet)

• ¼ cup Fisher sliced almonds

• 2 cups thinly sliced green cabbage

• 1 cup thinly sliced red cabbage

• ½ cups matchstick carrots

• ½ cup chopped green onions

• ½ cup sliced sugar snap peas

• 1 4-oz can mandarin oranges, drained

 

Dressing

• ½ cup light olive oil

• ¼ cup rice vinegar

• ¼ cup honey to taste

• 1 tablespoon peeled and minced fresh ginger

• 1 teaspoon minced garlic

• ½ teaspoon toasted sesame oil

• Salt and freshly ground black pepper to taste

 

Instructions

The Salmon:

• Place the salmon pieces on a plate and sprinkle salt over them. Leave for 10 minutes.

• Dust the salmon pieces with flour on all sides.

• In a skillet or pan over medium-high heat, add the oil. When the oil is hot, add salmon.

• Cook two minutes, flip the salmon pieces, and cook for another minute.

• Add the teriyaki sauce and cook up to two minutes, until the sauce bubbles and thickens, coating the fish. Turn the heat off.

• Fill two bowls with rice and top with ramen salad, then the fish.

• Sprinkle scallions and sesame seeds.

 

The Dressing:

• In a mixing bowl, whisk together light olive oil, rice vinegar, honey, ginger, garlic, and sesame oil, then season with salt and pepper to taste. Refrigerate while preparing salad ingredients.

 

The Salad:

• Preheat the oven to 400 degrees. Spread almonds and ramen onto a rimmed 18×13-inch baking sheet.

• Toast in preheated oven three minutes, then remove from oven, toss mixture, and spread out evenly. Return to oven and toast until golden brown, up to four minutes longer. Let cool.

• In a large salad bowl, add green cabbage, red cabbage, carrots, green onions, and the ramen-almond mixture.

• Stir dressing, then pour over salad. Toss well and serve.

* For a salad substitute: You can use one 16-ounce package of pre-made coleslaw mix, then toss in the sliced sugar snap peas and green onions

 

NOTE: The fastest way to break the ramen is to leave it in the package (unopened) and crush it with a rolling pin. Be careful not to crush it into tiny little bits. For a more uniform size, break it up by hand.

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