Chili Soy Salmon with Crispy Rice and Kale is an easy 30 minute meal your entire family with love. Crispy Chili Soy Salmon, fried rice and kale is topped with a spicy Asian vinaigrette.
Prepare the kale by removing the thick stems and chopping the leaves into 1 inch pieces.
Mix the Soy sauce, chili garlic paste, rice wine vinegar and sesame oil together. Set aside.
Salt and pepper the outside of the salmon filets.
The rice can be prepared ahead of time and refrigerated. In fact I find this recipe works better if it is. You'll get crispier rice if you refrigerate it first. You can make the rice fresh and it will still be great though. It just might take longer to brown.
Put 1 tbsp. of coconut oil in a large pan and get it hot over medium high heat. Use a pan with a lid
Add the rice to the pan and using the flat side of a spatula, press it into the pan. Put it in an even layer. Put the lid on the pan for about 4-5 minutes. You're looking to get the bottom of the rice golden . Check it with a spatula and recover it if needed to get it golden.
Flip the rice and get the other side golden. When most of it is nice and crispy, move it to a plate and set aside.
Put your other tablespoon of coconut oil into the pan. Add the salmon and cook it until golden on all sides. This will take 5-7 minutes depending on the thickness of the salmon.
Move the salmon off the pan to another plate and add the kale in. Get it nice and crispy. Add a sprinkle of salt and pepper to season.
Mix the rice with the crispy kale and add scallions. Pour on 1/2 the soy sauce mixture.
Drizzle the other half the soy sauce mixture onto the cooked salmon. Plate the kale and crispy rice and add the salmon on top. Garnish with sesame seeds if desired.
This recipe is loosely adapted from How Sweet Eats Crispy Rice Salad.