Salmon + Cilantro Rice Tower

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

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

  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.

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