Salmon + Cilantro Rice Tower

INGREDIENTS:

8 oz Smoked Salmon, shredded

1 Tbsp Extra Virgin olive oil

    Salt & ground Black Pepper, to taste

Rice Tower:

½ cup cooked jasmine rice (or any rice)

1 Tbsp rice wine vinegar

½ Tbsp Extra Virgin olive oil

1 Tbsp fresh cilantro, chopped

Avocado Salsa:

1 tsp jalapeno pepper, minced

1 Tbsp lime juice

1 large avocado, peeled, pitted, diced small

2 Tbsp fresh cilantro, chopped

   Salt & ground Black Pepper, to taste

Gazpacho:

2 ripe vine tomatoes, peeled & quartered

½ cup onion, chopped

2 cloves garlic, chopped

½ cucumber, peeled & chopped

    Salt & ground Black Pepper, to taste

Chives for garnish, if desired

 
INSTRUCTIONS:

1. In a bowl, combine the salmon, olive oil, salt & pepper. Toss gently and refrigerate. In a separate bowl, combine rice wine vinegar, olive oil, cilantro, and rice. Season with salt & pepper.
2. In a small bowl, combine jalapeno, lime juice. Gently fold in avocado and cilantro. Season with salt and pepper.
3. In a blender, combine tomatoes, onion, garlic, cucumber. Puree until smooth. Strain through a fine filter reserving liquid only. Season with salt & pepper.
4. Assemble: Place a 4-in ring mold on a plate and fill with ½ cup rice mixture and press lightly to compact rice. Top with ½ avocado salsa. Finish with ½ cup of the salmon. Remove ring mold slowly. Pour a little gazpacho sauce around the tower and garnish with chives.

NOTE: In my recipe, I did not strain the gazpacho as I preferred to keep it chunky. I cut down on the olive oil from original recipe as the salmon contains sufficient heart-healthy oils. For an alternative substitution to white rice, try various rice combinations of choice.  

Makes 4 servings. Recipe adapted from: Mahatma Rice.