This flavorful salad features crispy rice, mushrooms, fresh herbs, and a delicious miso dressing, topped with salmon for protein, making it a perfect meal.
1: Preheat oven to 425°F.
2: Add mushrooms to a parchment-lined baking sheet, drizzle with olive oil, and season with salt and pepper. Toss well and set aside.
3: For crispy rice, toss cooked rice with 1 tbsp avocado oil, tamari, and chili crisp. Spread evenly on a separate parchment-lined baking sheet.
4: Place mushrooms and rice in the oven. Check mushrooms after 20 minutes; continue baking and checking every five minutes until crispy.
5: Bake rice for 40-45 minutes until crispy, tossing both once midway.
6: Allow both to cool while cooking the salmon.
7: Season salmon with salt and pepper. Add olive oil to a skillet and pan fry until a golden crust forms, about 5-7 minutes.
8: Flip salmon and transfer to oven at 425°F until cooked through, about 5-7 minutes depending on thickness.
9: For the dressing, combine all dressing ingredients in a bowl and whisk well.
10: In a large bowl, add basil, cilantro, green onion, mushrooms, crispy rice, and salmon. Drizzle with dressing and toss well before serving.
