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Salmon Salad Donbuir

Salmon Salad Rice Donburi

The recipe is the perfect combination of crispy skin teriyaki salmon chunks, and ramen noodle salad set on a bed of jasmine rice. I've added a sliced avocado for creaminess and a dash of black sesame seeds as garnish. The result is a phenomenal bite of Asian flavors.
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Course: Entree, Salads
Cuisine: Asian, Japanese
Keyword: Salad, Salmon Salad Donburi
Prep Time: 15 minutes
Cook Time: 5 minutes
For the ramen and almonds: 5 minutes
Servings: 2
Author: athomewithrebecka

Ingredients

  • 6-8 ounces boneless, skinless, salmon fillet chopped bite-size (OPTIONAL: I used skin-on salmon to get that yummy crispy skin I like so much)
  • ⅛ teaspoon salt
  • 1 ½ tablespoon all-purpose flour
  • 2 tablespoons vegetable oil
  • 1 teaspoon sesame oil
  • ½ cup Chef Nikky’s Black Soy Sauce Substitute your favorite
  • ½ cup Chef Nikky’s Hot Sauce Substitute your favorite
  • 2 cups cooked short grain Japanese rice or cooked short grain brown rice
  • 2 tablespoons scallions finely chopped
  • 1 tablespoon black sesame seeds

For the Ramen Salad

  • 1 3 oz pkgs. dry ramen, broken into small pieces, seasoning packet discarded
  • ¼ cup Fisher Sliced Almonds
  • 2 cups thinly sliced green cabbage
  • 1 cup thinly sliced red cabbage
  • ½ cups matchstick carrots
  • ½ cup chopped green onions
  • ½ cup sliced sugar snap peas
  • 1 4-ounce can mandarin oranges drained

Dressing

  • ½ cup light olive oil
  • ¼ cup rice vinegar
  • ¼ cup honey can use more or less to taste
  • 1 tablespoon peeled and minced fresh ginger
  • 1 teaspoon minced garlic
  • ½ teaspoon toasted sesame oil
  • Salt and freshly ground black pepper to taste

Instructions

For the Salmon:

  • Place the salmon pieces on a plate and sprinkle salt over them. Leave for 10 minutes.
  • Dust the salmon pieces with flour on all sides. Use a little more if needed.
  • In a skillet or pan over medium high heat, add the oil and when the oil is hot, add the salmon.
  • Cook for 2 minutes, flip the salmon pieces, and cook for 1 more minute.
  • Add the teriyaki sauce and cook for 1-2 minutes, until the sauce bubbles and thickens, and coats the fish. Turn the heat off.
  • Fill two bowls with rice and top with ramen salad, and the fish.
  • Sprinkle scallions and sesame seeds.
  • For the dressing: In a mixing bowl whisk together light olive oil, rice vinegar, honey, ginger, garlic, sesame oil and season with salt and pepper to taste. Refrigerate while preparing salad ingredients.

For the Salad

  • Preheat the oven to 400 degrees. Spread almonds and ramen onto a rimmed 18 by the 13-inch baking sheet.
  • Toast in preheated oven 3 minutes, remove from oven and toss mixture and then spread out even. Return to oven and toast until golden brown about 3 - 4 minutes longer. Let cool.
  • To a large salad bowl add green cabbage, red cabbage, carrots, green onions, and ramen almond mixture.
  • Stir dressing then pour over salad. Toss well and serve.

Notes

Notes: The fastest way to break the ramen is to leave it in the package (unopened) and crush it with a rolling pin, just be careful not to crush it into tiny little bits. For a more uniform size, you can break it up by hand.
Substitute: 1 16-ounce package of pre-made coleslaw mix and then toss in the sliced sugar snap peas and green onions