Crispy Rice Salad

A hand pours olive oil dressing over a salad topped with grilled salmon, cherry tomatoes, cucumber slices, greens, and crumbled cheese on a light green plate.

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Course Salad

Cuisine Greek-Inspired

Keyword salmon

Prep Time 15

Cook Time 45

Total Time 1

Servings -4 as a main

Calories 640kcal

Author Maria Koutsogiannis

Ingredients

For the crispy rice

2 cups cooked jasmine rice cooled (about ⅔ cup dry)
2 tsp red wine vinegar
1 tsp dried oregano
1 tsp garlic powder
1 tsp kosher salt
½ tsp ground pepper
2 tbsp extra-virgin olive oil
2 tbsp white sesame seeds
¼ cup pumpkin seeds

For the ladolemono

¼ cup fresh-squeezed lemon juice about 1 large lemon
¼ cup + 1 tbsp extra-virgin olive oil
½ tsp dried oregano
1 small garlic clove pressed
¼ tsp kosher salt
Pinch of ground pepper
Optional: 1 tsp honey to balance out acidity if needed

For the salad

½ cup roasted red peppers drained and chopped
2 tbsp capers, drained of their liquid
1 ½ cups halved cherry tomatoes
4 persian cucumbers cut on the bias
½ cup cubed feta cheese

For the salmon

450 grams thick BC salmon filet skin removed, cut into 1 inch cubes
1 tbsp extra-virgin olive oil
½ tsp garlic powder
½ tsp onion powder
1 tsp kosher salt
½ tsp ground pepper
1 tsp dried oregano
¼ tsp chili flakes
Fresh dill and mint for garnish

Instructions

Cook the rice according to your preferred method, fluff and then spread out onto a baking sheet and let fully cool / chill in the fridge.
Preheat the oven to 425F and line a large baking sheet with parchment paper.
Place cooled and chilled rice on the parchment paper lined baking sheet. Season the rice with red wine vinegar, dried oregano, garlic powder, kosher salt, ground pepper and olive oil. Toss thoroughly to coat the rice and spread out on the baking sheet in an even layer.
Bake the rice on the center rack for 15 minutes, toss and cook for 10 more minutes. Then, add the sesame seeds and pumpkin seeds and toss to combine, spreading out into an even layer again. Bake for 3 minutes more, until the rice is crispy and golden brown. Set aside.
While the rice bakes, make the ladolemeno dressing: Whisk together the lemon juice, ¼ cup + 1 tablespoon olive oil, dried oregano, pressed garlic, kosher salt and ground pepper until combined. Taste for seasoning adding more salt if needed or honey to balance out acidity. Set aside.
Prepare the other salad ingredients and set aside (chopped roasted red peppers, capers, halved baby tomatoes, sliced cucumber and cubed feta cheese).
If the salmon is skin-on, remove the skin. Pat the salmon dry with a paper towel and then cut the salmon into 1 inch cubes. Add the cubes of salmon to a bowl and drizzle with 1 tbsp extra-virgin olive oil. Add the spices (garlic powder, onion powder, salt, pepper, dried oregano and chili flakes) and gently toss to combine / coat the salmon.
Add the salmon cubes to the air fryer basket and make sure they’re not overlapping. Air fry 400F for 6-8 minutes (depending on level of doneness you prefer), flipping halfway through. Set aside.
Assemble the salad: To a large salad or serving bowl, add the crispy rice, chopped roasted red peppers, capers, halved baby tomatoes, sliced cucumber and cubed feta cheese. Drizzle with about ¾ of the ladolemeno dressing and toss to combine. Add the cooked salmon cubes on top of the salad and drizzle the remaining dressing over top. Gently toss a few more times, garnish with fresh dill and/or mint and then serve.

Notes

This is a great recipe to make if you have leftover rice!
If you don't want to air fry the salmon, season the salmon and then bake in the oven after the crispy rice is done for about 6-10 minutes or until the salmon is cooked through.
If you love this recipe, try our Air Fryer Salmon Bowls with Turmeric Rice

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