Crispy Rice Salad with Air Fryer Salmon

INGREDIENTS

For the crispy rice:

2 cups cooked jasmine rice, cooled (from 2/3 cup dry)

2 tsp red wine vinegar

1 tsp dried oregano

1 tsp garlic powder

1 tsp kosher salt

1/2 tsp ground pepper

2 tbsp extra-virgin olive oil

2 tbsp white sesame seeds

1/4 cup pumpkin seeds

For the ladolemono dressing:

1/4 cup fresh lemon juice (about 1 large lemon)

1/4 cup + 1 tbsp extra-virgin olive oil

1/2 tsp dried oregano

1 small garlic clove, pressed

1/4 tsp kosher salt

Pinch of ground pepper

Optional: 1 tsp honey to balance acidity

For the salad:

1/2 cup roasted red peppers, drained and chopped

2 tbsp capers, drained

1 1/2 cups halved cherry tomatoes

4 Persian cucumbers, cut on the bias

1/2 cup cubed feta cheese

For the salmon:

450 grams thick BC salmon filet, skin removed, cut into 1-inch cubes

1 tbsp extra-virgin olive oil

1/2 tsp garlic powder

1/2 tsp onion powder

1 tsp kosher salt

1/2 tsp ground pepper

1 tsp dried oregano

1/4 tsp chili flakes

Fresh dill and mint for garnish

INSTRUCTIONS

For the crispy rice:

Cook rice by your preferred method, fluff, spread on a baking sheet, and chill until cold. Day-old rice works best.

Preheat oven to 425F and line a large baking sheet with parchment paper.

Toss the chilled rice with red wine vinegar, oregano, garlic powder, salt, pepper, and olive oil. Spread evenly on the parchment.

Bake on the center rack for 15 minutes, stir, then bake 10 minutes more. Add sesame and pumpkin seeds, toss, spread evenly, and bake 3 more minutes until golden and crispy. Set aside.

For the dressing:

While the rice bakes, whisk together lemon juice, olive oil, oregano, pressed garlic, salt, and pepper. Taste and adjust with additional salt or honey if needed.

For the salmon:

Pat the salmon dry and cut into 1-inch cubes. Toss with olive oil, garlic powder, onion powder, salt, pepper, oregano, and chili flakes.

Place the cubes in an air fryer basket without overlapping. Air fry at 400F for 6 to 8 minutes, flipping halfway through. No air fryer? Bake for 6 to 10 minutes until cooked through.

To assemble:

In a large bowl, combine the crispy rice, roasted peppers, capers, tomatoes, cucumbers, and feta. Drizzle with about three-quarters of the ladolemono and toss. Top with the salmon, drizzle the remaining dressing, toss gently, and garnish with fresh dill and mint. Serve immediately.

Recipe and photos by Food by Maria, foodbymaria.com. Serves 3 to 4. Prep 15 minutes, cook 45 minutes.