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This crispy rice wild Alaska pink salmon salad is officially going on our weekly dinner rotation!! Made this delicious meal using @alaskaseafood Wild Alaska Pink Salmon- truly the best to keep stocked in your freezer for a healthy and easy lean protein that also packs some great omega-3s! It paired SO perfectly with the crispy sriracha rice, crunchy greens, and creamy sesame dressing. I’m obsessed with this meal!! #ad #askforalaska   Recipe inspired by @kalejunkie :    For the salmon: 2-3 Wild Alaska pink salmon filets Avocado oil Salt and pepper   For the rice: 2 cups leftover rice 1-2 tbsp sriracha 1 tbsp coconut aminos 1 tsp sesame oil   For the dressing (makes extra): ½ cup tahini ¼ cup rice vinegar 2 tbsp coconut aminos 1 tbsp sesame oil 1 tbsp honey 1 tsp minced garlic 2-4 tbsp water   For the salad: Edamame Mixed greens Cucumber Green onion Avocado Sesame seeds   Preheat oven to 400F and line a baking sheet with parchment paper. Space your salmon filets out on your baking tray. Spray or drizzle with avocado oil and season well with salt and pepper. Bake for 12-16 minutes, until salmon is flakey and cooked to your preference. Set aside to cool. Meanwhile, toss all rice ingredients together then spread out on a parchment lined baking tray in an even layer. Bake for 30-35 minutes, tossing halfway through, until crispy. While everything bakes, make your dressing by adding all ingredients together in a jar and shaking, adding water as needed to thin. Toss all your veggies, flaked salmon, and crispy rice together with your dressing. Serve immediately and enjoy! #crispyrice #saladrecipe #salmon
This crispy rice wild Alaska pink salmon salad is officially going on our weekly dinner rotation!! Made this delicious meal using @alaskaseafood Wild Alaska Pink Salmon- truly the best to keep stocked in your freezer for a healthy and easy lean protein that also packs some great omega-3s! It paired SO perfectly with the crispy sriracha rice, crunchy greens, and creamy sesame dressing. I’m obsessed with this meal!! #ad #askforalaska Recipe inspired by @kalejunkie : For the salmon: 2-3 Wild Alaska pink salmon filets Avocado oil Salt and pepper For the rice: 2 cups leftover rice 1-2 tbsp sriracha 1 tbsp coconut aminos 1 tsp sesame oil For the dressing (makes extra): ½ cup tahini ¼ cup rice vinegar 2 tbsp coconut aminos 1 tbsp sesame oil 1 tbsp honey 1 tsp minced garlic 2-4 tbsp water For the salad: Edamame Mixed greens Cucumber Green onion Avocado Sesame seeds Preheat oven to 400F and line a baking sheet with parchment paper. Space your salmon filets out on your baking tray. Spray or drizzle with avocado oil and season well with salt and pepper. Bake for 12-16 minutes, until salmon is flakey and cooked to your preference. Set aside to cool. Meanwhile, toss all rice ingredients together then spread out on a parchment lined baking tray in an even layer. Bake for 30-35 minutes, tossing halfway through, until crispy. While everything bakes, make your dressing by adding all ingredients together in a jar and shaking, adding water as needed to thin. Toss all your veggies, flaked salmon, and crispy rice together with your dressing. Serve immediately and enjoy! #crispyrice #saladrecipe #salmon

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