Spicy Chipotle Honey Salmon Rice Salad

Nutrition values are AI-estimated based on ingredients.

• 0.5 lb salmon fillets (cubed)
• 0.5 cup uncooked white rice
• 1 tbsp butter
• 2 cloves garlic (thinly sliced)
• 3 tbsp soy sauce
• 1.5 tbsp chipotle paste
• 2 tbsp honey
• 1 tsp salt
• 0.5 tsp black pepper
• 1.5 tbsp olive oil
• 2 tbsp tahini
• 2 tbsp lemon juice
• 2 cups finely shredded cabbage
• 1 cup diced cucumbers
• 0.5 cup fresh cilantro leaves
• 0.25 cup chopped green onions
• 1 medium avocado (large chunks)
• 0.25 cup salted peanuts
• 1 tbsp toasted sesame seeds
• 0.5 tsp red pepper flakes

1. 1Spread uncooked white rice on a sheet pan, add butter cubes, sliced garlic, and soy sauce. Mix well to coat the rice.
2. 2Bake the seasoned rice in the oven until it becomes golden-brown and crispy.
3. 3On a separate sheet pan, toss cubed raw salmon with chipotle paste, white seasoning (salt/pepper), and honey. Mix well to coat the salmon.
4. 4Bake the salmon until it is cooked through, glazed, and has slightly crispy edges, concurrently with the rice.
5. 5In a food processor, combine olive oil, tahini, dark liquid (soy sauce/tamari), and lighter liquid (lemon juice/vinegar). Blend until smooth and creamy.
6. 6Prepare the salad mix-ins in a large bowl: finely shredded white cabbage, diced cucumbers, fresh cilantro leaves, chopped green onions, large chunks of avocado, and whole salted peanuts.
7. 7Add the hot crispy rice and hot chipotle honey salmon to the large bowl with the salad mix-ins.
8. 8Pour the prepared lemon tahini dressing over the salad and garnish with toasted sesame seeds and red pepper flakes. Toss everything together to combine.

These instructions are our analysis of the original video. Watch on YouTube →