Spicy Chipotle Honey Salmon Rice Salad.

• servings: 4 servings
• active time: 40 minutes
• total time: 1 hour

Ingredients

2-3 cups cooked rice, preferably a day old

2 tablespoons salted butter

2 teaspoons toasted sesame oil

4 cloves garlic, chopped

2 tablespoons tamari/soy sauce

black pepper

1 tablespoon salted butter

4 4 ounce salmon filets, cut into bite-size chunks

1-2 tablespoons chopped chipotle in adobo

2 tablespoons honey

1 tablespoon tamari/soy sauce

2 cups shredded cabbage

2 avocados, chopped

2 Persian cucumbers, chopped

1 jalapeño, sliced

1/2 cup fresh chopped cilantro

1/2 cup roasted peanuts, chopped

1/2 cup extra virgin olive oil

1/4 cup lemon juice

1/4 cup tahini

3 tablespoons honey

2 teaspoons tamari/soy sauce

2 cloves garlic, grated

3 tablespoons toasted sesame seeds

Directions

1. Preheat the oven to 450° F.

2. To make the rice. On a baking sheet, toss together the rice, butter, sesame oil, garlic, 1 tablespoon tamari sauce and black pepper. Bake for 15 minutes until sizzling. Remove from the oven and toss with 1 more tablespoon of tamari. Bake another for 10 minutes until the rice is crispy.

3. To make the salmon. On a baking sheet, toss the salmon with butter, chipotle, honey, tamari, and a pinch of pepper. Arrange in a single layer. Roast for 10-15 minutes or until the salmon is cooked to your liking. During the last minute, switch the oven to broil. Broil the salmon until it's a little crispy.

4. To make the salad. Combine the cabbage, avocado, cucumbers, jalapeño, cilantro, and peanuts together in a slad bowl.

5. To make the dressing. Combine all ingredients and 1/4 cup water in a blender. Blend until smooth. Add water to thin the dressing as desired. Add sesame seeds. Season with salt and chili flakes.

6. Spoon the hot rice over the salad. Add the salmon, then toss gently with the tahini dressing. Enjoy! This might sound weird, but I love adding tortilla chips on the side for scooping!

Nutrition

• Calories: 481 kcal