Walnut-Crusted Salmon with Crispy Rice and Cucumber Salad
Description
Seared walnut-crusted salmon delivers a crunchy, nutty flavor, topping a bed of crispy rice, fresh veggies and a miso-ginger dressing.
Ingredients
Miso-Ginger Dressing
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2 Tbsp white miso paste
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1 Tbsp fresh ginger, grated
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2 Tbsp rice vinegar
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1 Tbsp soy sauce
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1 tsp honey
Crispy Rice and Cucumber Salad
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2 Tbsp neutral oil
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2 cups cooked rice (day-old preferred)
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¾ cup shelled edamame, cooked
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1 cucumber, diced
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3 green onions, thinly sliced, plus more for topping
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¼ cup fresh cilantro, roughly chopped, plus more for topping
Walnut-Crusted Salmon
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2 salmon fillets
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Salt and pepper, to taste
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¾ cup walnuts, finely chopped
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1 Tbsp olive oil
PREPARATION
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To make dressing, whisk together miso paste, ginger, rice vinegar, soy sauce, and honey until smooth. Taste and adjust – more vinegar for brightness, more honey to balance. Set aside.
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Heat neutral oil in a large skillet over medium-high until shimmering. Add rice and press into an even layer. Let sit undisturbed until the bottom is golden and crispy, about 6–8 minutes. Break it up, toss, and cook another 2 minutes. Transfer to a bowl.
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Season salmon with salt and pepper. Press the top of each fillet firmly into the chopped walnuts to form an even crust.
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Heat olive oil in a skillet over medium-high. Place salmon walnut-side down and sear 3–4 minutes until the crust is golden. Flip and cook another 2–3 minutes depending on thickness.
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Toss crispy rice with edamame, cucumber, green onion, and cilantro. Drizzle with dressing and toss to coat.
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Divide salad between two bowls and lay salmon on top. Finish with extra green onion, cilantro, and a drizzle of remaining dressing.
NUTRITION
- Calories: 1066 cal
- Total Fat: 64 g
- Saturated Fat: 7 g
- Cholesterol: 94 mg
- Sodium: 1416 mg
- Carbohydrates: 71 g
- Dietary Fiber: 8 g
- Total Sugars: 9 g
- Added Sugars: 3 g
- Protein: 54 g
- Iron: 6 mg
- Potassium: 1668 mg