EBT-Friendly: 100% 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
•   1/2 cup mint
•   1 whole avocado (diced)

 

Crispy Rice

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

 

Salmon & Seasoning

•   2 6 oz salmon filets (season at least 30 minutes before cooking)
•   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

 

Dressing

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

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

Directions

1. In a large salad bowl, combine the chopped red leaf lettuce, Persian cucumber, red onion, cilantro, mint, and avocado. Toss gently and set aside.
2. Pat the 2 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.
3. Prepare 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.
4. Spread the seasoned rice in a single layer in your air fryer basket. Place the seasoned salmon fillets directly on top of the rice.
5. Air fry at 400°F (200°C) for 10-12 minutes, or until the salmon is cooked to your liking and the rice is crispy.
6. While the salmon cooks, prepare the dressing. In a small jar, combine soy sauce, rice wine vinegar, minced garlic clove, and honey. Shake or whisk vigorously until the honey is fully dissolved.
7. Break the cooked salmon into large flakes. Add the crispy rice and salmon flakes to the bowl with the prepared salad.
8. Drizzle the dressing over the entire salad just before serving. Toss gently to combine.

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