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Sesame-Soy Salmon w/ Crispy Brown Rice Cake

 

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Sesame-Soy Salmon w/ Crispy Brown Rice Cake
 

 

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Recipe

Sesame-Soy Salmon w/ Crispy Brown Rice Cake

I love Asian flavors for salmon, so I created a sesame-soy marinade with a little bit of sriracha for heat. I wanted something with crunch and texture to help offset the softness of the salmon, so I decided to make brown rice cakes that I pan fried until they were nice and crispy. I should have made more–everyone wanted seconds!

Times

  • Prep Time : 15 minutes min
  • Cook Time : 30 minutes min
  • Ready Time : 45 min

Servings

Ingredients

  • 1 Tbsp gluten free soy sauce
  • 2 Tbsp rice vinegar
  • 1 tsp toasted sesame oil
  • 1 Tbsp toasted sesame seeds
  • 1 tsp agave, honey or brown sugar
  • 1/2 tsp sriracha (more if you like it spicy)
  • 1 .5 lbs salmon, cut into individual portions
  • 1/2 tsp sesame oil
  • 2 tsp vegetable oil
  • 2 garlic cloves, finely minced
  • 5 cremini mushrooms, finely chopped
  • 1 carrot, finely grated
  • 1/4 tsp salt
  • 1 cup cooked brown rice
  • 1 egg
  • oil for frying (I used vegetable)

Directions

Preparation

1 Salmon: In a large ziploc bag, mix together soy sauce, vinegar, oil, sesame seeds, agave and sriracha. Add salmon and marinate for at least 1 hour.
2 Remove salmon from marinade, place on baking sheet and bake uncovered at 400 degrees for 6-8 minutes or until cooked through.
3 Brown Rice Cake: Heat oils in deep saute pan and cook garlic over medium-low heat until browned, 5-6 minutes. Add mushrooms and carrots and cook 5-6 minutes until soft. Remove from heat.
4 Combine mushroom mixture with cooked brown rice and salt. Allow to cool (you don’t want to scramble the egg). Add egg and stir until evenly mixed.
5 Heat 1/4 inch of oil in saute pan.
6 Divide rice mixture into balls about the size of a ping pong ball (I made 15 or so), then flatten into thick patties. When oil is hot, fry patties 2-3 minutes on each side until golden brown and crispy.

Special instructions

I love Asian flavors for salmon, so I created a sesame-soy marinade with a little bit of sriracha for heat. I wanted something with crunch and texture to help offset the softness of the salmon, so I decided to make brown rice cakes that I pan fried until they were nice and crispy. I should have made more–everyone wanted seconds!

Source: http://pennypinchingepicure.com/2010/02/dinner-party-appetizer-sesame-soy-salmon-w-crispy-brown-rice-cake/

About Rella Kaplowitz

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I'm a gluten-free, dairy-free, self-proclaimed food geek. The Food Network is my background noise. I love to cook, bake, and feed others. Visit my food blog at pennypinchingepicure.com.

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