Description
A refreshing Corn Gazpacho with Salmon & Crispy Rice perfect for summer days.
Ingredients
Scale
- 2 cups golden heirloom tomatoes (Substitute with any ripe tomatoes)
- 1 medium yellow pepper (Red bell pepper can work beautifully too)
- 1 ear corn (Fresh corn enhances sweetness and texture)
- 1 jalapeño (Remove seeds for milder flavor)
- 1 lime (Offers acidity; lemon is a great alternative)
- 2 tablespoons white wine vinegar (Apple cider vinegar can be used instead)
- 2 tablespoons olive oil (Opt for avocado oil or neutral oil)
- to taste salt and black pepper (Essential for seasoning)
- 1 cup short-grain white sushi rice (Arborio rice makes a great substitute)
- 1 tablespoon rice vinegar (Can be omitted for simplicity)
- ½ cup sunflower oil (For frying the rice)
- 1 pound salmon (Replace with baked chicken or tofu if desired)
Instructions
- Cook the sushi rice according to package instructions (about 18 to 20 minutes). Fluff with a fork, stir in rice vinegar, and allow to cool slightly.
- Press the rice into ring molds to form 1/2 inch thick discs. Place in the freezer for 15 minutes until firm.
- Blend together the tomatoes, yellow pepper, corn, jalapeño, lime juice, white wine vinegar, and olive oil in a blender until smooth.
- Season the gazpacho with salt and black pepper, then refrigerate for at least 30 minutes.
- Preheat the oven to 325°F (165°C). Season the salmon with salt and black pepper, roast for 14-15 minutes.
- Heat sunflower oil in a frying pan and fry the rice discs for about 2-3 minutes on each side until golden brown.
- Flake the salmon, ladle chilled gazpacho into bowls, top with crispy rice and salmon, drizzle with olive oil, and garnish with black pepper.
Notes
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Appetizer
- Method: Blending and Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 5 g
- Sodium: 300 mg
- Fat: 10 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 15 g
- Cholesterol: 50 mg