EBT-Friendly: 90% of ingredients

From Massy Arias

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A vibrant and satisfying powerhouse salad that combines herb-infused salmon and crispy, flavor-packed rice with a bed of fresh Mediterranean greens. This recipe brings together textures and flavors for a complete, healthy meal in one bowl.

Ingredients:

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Salad

•   1 bunch red leaf lettuce
•   1 large Persian cucumber
•   1/2 large red onion
•   1 cup cilantro (chopped)
•   1/2 cup mint (chopped)
•   1 whole avocado (diced)

 

Salmon & Seasoning

•   2 6 oz salmon filets
•   1/2 tsp smoked paprika
•   1/2 tsp oregano
•   1/2 tsp thyme
•   1/2 tsp onion powder
•   1/2 tsp black pepper
•   1/2 tsp garlic powder
•   1/2 tsp fennel seeds (lightly crushed)
•   1/2 tsp salt

 

Crispy Rice

•   2 cups cooked white rice
•   1/2 tbsp chili sauce
•   1/2 tbsp soy sauce

 

Dressing

•   1-2 tbsp soy sauce
•   1-2 tbsp rice wine vinegar
•   1 clove garlic (minced)
•   1 tbsp honey

Ingredients are subject to availability at local stores. Unavailable items will be automatically substituted at best-effort.

Directions

1. Prepare the Salad Base: Dice the Persian cucumber and thinly slice the red onion. Chop the cilantro, mint, and red leaf lettuce. Place all chopped ingredients in a large salad bowl. Dice the avocado and add it to the bowl.
2. Season the Salmon: Pat the salmon fillets dry. In a small bowl, mix all the seasoning ingredients (smoked paprika, oregano, thyme, onion powder, black pepper, garlic powder, fennel seeds, salt). Rub the seasoning mix evenly over both sides of the salmon fillets. Let them marinate for at least 30 minutes before cooking.
3. Make the Crispy Rice: Place 2 cups of cooked, cooled rice in a bowl. Drizzle with chili sauce and soy sauce and mix gently to coat. Spread the seasoned rice in a single layer in your air fryer basket.
4. Cook the Salmon & Rice: Place the seasoned salmon fillets directly on top of the rice layer in the air fryer. Cook at 400°F (200°C) for 10-12 minutes, or until the salmon is cooked to your liking and the rice is crispy.
5. Make the Dressing: While the salmon cooks, prepare the dressing. In a small jar or bowl, combine soy sauce, rice wine vinegar, minced garlic clove, and honey. Shake or whisk vigorously until the honey is fully dissolved and the dressing is well combined.
6. Assemble the Salad: Break the cooked salmon into large flakes. Add the crispy rice and salmon flakes to the bowl with the prepared salad greens and vegetables.
7. Serve: Drizzle the dressing over the entire salad just before serving. Toss gently to combine, or serve the dressing on the side.

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