Salmon and sushi rice cakes from Food Dance
Kristin Coppens
| 2 min read
Executive Chef Robb Hammond
If you find yourself in Kalamazoo, I highly suggest experiencing Food Dance. Food Dance is a true Michigan culinary experience with wonderful cuisine, drinks, atmosphere and a marketplace full of Michigan products! As owner, Julie Stanley, reiterates: “…it’s important to know the values and practices of the people we buy our food from. Caring for my planet, my community, and my health are decisions I consciously make…”
Chef Robb Hammond provided us with his phenomenal recipe for salmon and sushi rice cakes, both made with healthy, delicious ingredients.
Salmon and Cucumber
Ingredients:
1 cucumber, seeded
½ red pepper
½ cup seasoned rice vinegar
6oz. filet, Sockeye salmon (4 each)
1 t salt
1 T black sesame seeds
4 each, sushi rice cake (recipe below)
2 bunches rainbow chard
6 oz maple soy glaze (recipe below)
½ red pepper
½ cup seasoned rice vinegar
6oz. filet, Sockeye salmon (4 each)
1 t salt
1 T black sesame seeds
4 each, sushi rice cake (recipe below)
2 bunches rainbow chard
6 oz maple soy glaze (recipe below)
Directions:
With a mandolin, cut cucumbers in a half moon, julienne peppers, and put both in a bowl with vinegar for 30 minutes. Heat two sauté pans (one non-stick on medium heat and the other on high heat). Place rice cakes (directions below) with a T of sesame oil in non-stick pan to cook on both sides until golden brown. Place a T of vegetable oil in other heated pan and season the salmon with salt and sesame seeds. Place salmon filets in pan and sear for 2 minutes per side. Rest salmon on a cookie sheet in a 120-degree oven. Place the chard in the pan you cooked the salmon in until it is slightly wilted.
Maple Soy Glaze
Ingredients:
2 cups maple syrup
¾ cup Tamari soy (gluten free)
1 t sesame oil
¾ cup Tamari soy (gluten free)
1 t sesame oil
Directions:
Reduce all ingredients until you achieve a thick, syrupy consistency when cool.
Sushi Rice Cakes
Ingredients:
2 cups sushi rice
24oz. water
2oz. seasoned rice vinegar
2oz. ginger
¼ T salt
¼ T sesame oil
24oz. water
2oz. seasoned rice vinegar
2oz. ginger
¼ T salt
¼ T sesame oil
Directions:
Mix the salt, water, rice, and ginger in a heavy bottom pan and cover with foil. Place this on medium heat until boiling. Bring it down to a simmer and cook for 10 more minutes before removing. Let it stand (covered) for 15 minutes before removing the foil. Form the cakes by hand or by using a ring mold with ¾ cup per cake.
To plate:
Drizzle the maple soy glaze on a plate “in a Jackson Pollock manor.” Place the rice cake on the plate; add chard on top of the cake, and then top with salmon. Top everything off with the cucumber mixture (after draining).
Photo credit: Food Dance
