Miso-Sesame Crispy Rice Kale Salad with Salmon by Raina Patel

Ingredients

• 1.5 cups Jasmine rice, cooked and cooled
• 1 tbsp Sesame oil (for rice)
• 4 Salmon fillets (about 6 oz each)
• 2 tbsp Tamari
• 1 tbsp Honey (e.g., @wild.nectar.honey)
• 1 large bunch Kale, stems removed and chopped
• 1 Cucumber, thinly sliced
• 1 Avocado, sliced
• 1 Shallot, thinly sliced
• 2 Green onions, thinly sliced
• 1/4 cup Organic white miso paste
• 2 tbsp Toasted sesame seeds
• 1 clove Garlic, minced
• 1 tbsp Honey (for dressing, e.g., @wild.nectar.honey)
• 2 tbsp Toasted sesame oil (for dressing)
• 2 tbsp Lime juice
• 1/2 tsp Black pepper (to taste)
• 1/4 tsp Salt (to taste, e.g., @olssonssalt)
• Optional Crispy shallots or chili crisp (e.g., @flybyjing) for topping

Instructions

1. Spread the cooked and cooled jasmine rice on a baking sheet lined with parchment paper. Drizzle with 1 tbsp sesame oil and toss to coat evenly. Bake in a preheated oven at 400°F (200°C) for 10-15 minutes, or until golden brown and crispy. Alternatively, pan-fry the rice in batches with a little oil over medium-high heat until crisp.
2. While the rice bakes, preheat your broiler. In a small bowl, whisk together the tamari and 1 tbsp honey. Place the salmon fillets on a baking sheet lined with parchment paper. Brush the tamari-honey mixture over the salmon. Broil for 6-8 minutes, or until the salmon is cooked through and slightly caramelized. Cooking time will vary based on fillet thickness.
3. In a medium bowl, whisk together the miso paste, 2 tbsp toasted sesame seeds, minced garlic, 1 tbsp honey, 2 tbsp toasted sesame oil, lime juice, salt, and pepper until smooth and well combined. Add a tablespoon or two of water if needed to reach desired consistency.
4. In a large bowl, combine the chopped kale, sliced cucumber, sliced avocado, thinly sliced shallot, and sliced green onions.
5. Add the dressed kale mixture to a large serving bowl. Top with the broiled salmon fillets. Scatter the crispy jasmine rice over the salad. Garnish with optional crispy shallots or chili crisp for extra crunch and flavor. Serve immediately.