Mediterranean Crispy Rice Salmon Salad

This Mediterranean Crispy Rice Salmon Salad has a fresh and crunchy texture. We prepare this salad with flaky salmon, crispy rice, romaine lettuce, cucumber, cherry tomatoes, red onion, feta cheese, avocado, Kalamata olives, fresh herbs, and a bright lemon-garlic dressing. This salad has approximately 525 calories and 35 g of net carbs. We make this salad in about 35 minutes. This Mediterranean Crispy Rice Salmon Salad is ideal for healthy lunches, easy dinners, meal prep, summer gatherings, family meals, light lunches, and Mediterranean-inspired meals. The ingredients can be prepared earlier and kept apart for up to three days.

STATS:

• Course: Main Course, Salad
• No. of Calories: 525 kcal
• Diet: Mediterranean, High-Protein
• Prep time: 15 minutes
• Cuisine: Mediterranean
• Cook time: 20 minutes
• Portion size: 1 bowl
• Cooking mode: Baking
• Total servings: 4
• Difficulty level: Easy
• Total time: 35 minutes

TOOLS:

• Tray
• Baking paper
• Bowls
• Baking dish
• Knife
• Cutting board
• Whisk
• Spatula

INGREDIENTS:

CRISPY RICE:

• ¼ tsp salt
• 3 cups rice
• 2 tbsp olive oil
• ½ tsp garlic powder
• ½ tsp smoked paprika
• ¼ tsp black pepper

SALMON:

• 1 lb. salmon fillet
• Half a tsp. salt
• One tbsp. olive oil
• ½ tsp garlic powder
• ½ tsp paprika
• One tsp. oregano
• Black pepper, one-fourth tsp.
• One tbsp. lemon juice

SALAD:

• 4 cups romaine
• 1 cup cucumber
• 1 cup cherry tomatoes
• ½ cup red onion
• ½ cup feta cheese
• ½ avocado
• ¼ cup parsley
• 2 tbsp dill
• 2 tbsp Kalamata olives

DRESSING:

• 3 tbsp olive oil
• Two tbsp. lemon juice
• Red wine vinegar, one tbsp.
• 1 garlic clove
• One-fourth tsp. black pepper
• Dijon mustard, one tsp.
• One tsp. oregano
• ¼ tsp salt

INGREDIENT NOTES:

SALMON:

• We utilize salmon to give this salad a rich taste, protein, and soft texture. As an alternative, you can use trout or another firm fish.

RICE:

• We use chilled cooked rice to create crispy and golden pieces. Quinoa or brown rice might be utilized in its replacement.

OLIVE OIL:

• Olive oil provides a classic Mediterranean flavor and helps crisp the rice. Avocado oil can also be used.

FETA:

• Feta provides a creamy and salty flavor to the salad. You can substitute goat cheese or another crumbly cheese.

AVOCADO:

• Avocado provides creaminess and healthy fats. You can replace it with extra cucumber or chickpeas.

KALAMATA OLIVES:

• Kalamata olives provide a delicious salty and Mediterranean flavor. Green olives may additionally be utilized.

ROMAINE:

• Romaine gives the salad a crisp, fresh foundation. You could utilize mixed greens, spinach, or arugula.

LEMON:

• Fresh lemon juice adds brightness to the salmon and dressing. Lime juice can also be used.

INSTRUCTIONS:

1. Warm the oven to 220° Celcius.
2. Stir the black pepper, chilled rice, salt, olive oil, smoked paprika, and garlic powder.
3. Distribute the rice on a tray, bake for almost eighteen minutes and whisk halfway till crispy & golden.
4. Garnish the salmon with lemon juice, olive oil, pepper, oregano, salt, garlic powder, and paprika.
5. Bake the salmon till completely cooked and become flaky, for almost fourteen minutes.
6. Make bite-sized pieces of the cooked salmon by flaking.
7. Stir the pepper, olive oil, salt, lemon juice, oregano, red wine vinegar, Dijon mustard, and garlic.
8. Include the olives, romaine, dill, cucumber, parsley, tomatoes, avocado, red onion, and feta in a dish.
9. Put the dressing and salmon, and carefully mix all the elements.
10. Garnish the salad with crispy rice and serve quickly.

TIPS:

• We utilize refrigerated rice to get a crispier texture.
• Distribute the rice in one thin layer and then bake them.
• Include the crispy rice just before eating.
• Avoid including a lot of dressing at once.
• Completely dry the salmon first and then season it.
• Include the red pepper flakes for additional spice.

STORAGE INFORMATION:

FRIDGE:

• Put the salmon, salad vegetables, and dressing separately in closed boxes for 3 days. Refrigerate the crispy rice separately and re-crisp before eating.

FREEZER:

• Store the cooked salmon for longer than two months. Avoid storing the crispy rice, assembled salad, dressing, avocado, or fresh veggies.

FAQs:

Will we utilize remaining rice?

Yes, you can use the refrigerated remaining rice, as they works nicely for preparing crispy rice.

May we prepare the crispy rice by air frying?

• Yes, you can air-fry the seasoned rice at 200°Celcius for almost ten minutes and shake occasionally.

Could we utilize canned salmon?

• Yes, you can use canned salmon, although fresh salmon delivers a perfect texture and flavor.

Will we prepare this salad earlier?

• Yes, you can make the elements individually and mix them just before eating.

How could we prepare this salad extra filling?

• You can use roasted veggies, chickpeas, or extra avocado.

NUTRITIONAL INFORMATIONS:

Proteins: 32 g

Caloric Content: 525 kcal

Net carbs: 35 g

Sodium: 720 mg

Fiber: 6 g

Sugar: 5 g

Fats: 28 g

Portion Size: 1 large bowl

Total carbs: 41 g