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.
Servings: 2
Calories: 665kcal
Ingredients
- 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
Instructions
- 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
Nutrition
Calories: 665kcal