Salmon with Crispy Rice Cakes
I love when a new recipe is born from the inspiration of the moment and when you have a limited amount of ingredients on hand. That is how this dish came to be. I was tired, hungry and yet had enough energy in me to create this wonderful Fresh Food in a Flash dinner.
Prep Time10 minutes mins
Cook Time10 minutes mins
Total Time20 minutes mins
Course: dinner, Entree, Main Course
Cuisine: Asian
Servings: 2
Calories: 665kcal
- 2 cups Asian sticky rice cooked
- 12 ounces salmon filet cut into 6 pieces
- 2 Tbs canola oil
- 1/4 cup Smoky Date "Not Ketchup" or your favorite condiment
Heat oven to 350°. Brush salmon pieces with oil, salt and pepper and place in an ovenproof dish.
Pat together rice to form 6 rice cakes. Heat griddle until smoking. Lightly coat with canola oil. Place rice cakes onto the griddle and cook each side until a pretty golden brown color. Set aside.
Once rice cakes are underway, place the salmon into the oven and cook until flesh is barely firm. Do not overcook. About 8-10 minutes for 1/2" thick cut.
Place three cooked rice cakes on each plate. Top with the salmon and drizzle with Smoky Date "Not Ketchup" or your favorite condiment.
ENJOY THIS RECIPE FROM FreshFoodinaFlash.com
Calories: 665kcal