Crispy Rice Salad

Happy Wednesday!

Never thought I’d say these words, but I think, I’m turning into a salad girl?

This crispy rice salad is vibrant, crunchy and packed with flavor from the miso gochujang salmon. I paired it with a basil and mint dressing that brings the perfect herbaceous bite and ties everything together.

(if you have an herb garden, this recipe is the perfect way to put it to good use!)

• 2 Cups Cooked White Rice (Jasmine or Sushi Rice)

• 1 Tbsp Sesame Oil

• 2 tsp Chili Oil

• 1 Tbsp Soy Sauce

• 4 Sockeye Salmon Portions

• 3 Tbsp Gochujang

• 1 Tbsp White Miso Paste

• 1/4 Cup Olive Oil

• 1 Tbsp Soy sauce

• 1 Lime Juiced (~2 Tbsp)

• 3 Garlic Cloves Grated

• 1” Fresh Ginger Grated (~1 Tbsp)

• 3 Persian Cucumbers Sliced (or 1 English cucumber)