Looking to elevate your meal prep with a unique twist on a classic favorite? These Baked Salmon Rice Waffles are the perfect blend of savory and crunchy, bringing a delightful fusion of flavors and textures to your plate. This recipe is a breeze to whip up and makes a great option for a quick weeknight dinner or an impressive brunch. With perfectly baked salmon, crispy rice waffles, and a mix of fresh toppings like cucumber, avocado, and a zesty lime drizzle, you’ll find this dish both satisfying and full of vibrant flavors. Let’s dive into how to create these delicious, nutritious waffles that will have you coming back for more!
Recipe
Serves 2
2x 4.2 oz.salmon filets
2 tbsp. coconut aminos
6.4 oz. cooked sushi rice
1 tsp. rice wine vinegar
½ tsp. sesame oil
1 cucumber, finely sliced
½ avocado, mashed
2 tbsp. Paleo mayonnaise (We like Primal Kitchen)
2 tbsp. hot sauce
1 tsp. sesame seeds
½ lime, juiced
How to Prepare
Preheat the oven to 355°F. Line a baking sheet with baking paper.
Coat the salmon with the coconut aminos, place onto the baking sheet and bake in the hot oven for 15 minutes, or until cooked through.
Cook the sushi rice according to packet instructions, once cooked mix in the rice wine vinegar and sesame oil.
Pack the rice into a waffle maker on the highest heat setting and cook for 8 minutes, or until the rice is crispy and slightly browned. Make sure the waffle maker is very full with the rice and press firmly so that it sticks together to form the waffle shape.
Once the salmon is cooked, flake the salmon into bite size pieces using a fork.
Top the crispy rice waffles with the cucumber, avocado, salmon, mayonnaise, hot sauce of choice, sesame seeds and drizzle over the lime juice.
