Sesame-Soy Salmon w/ Crispy Brown Rice Cake

Name: Sesame-Soy Salmon w/ Crispy Brown Rice Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: Servings
Ingredients: 1 Tbsp gluten free soy sauce; 2 Tbsp rice vinegar; 1 tsp toasted sesame oil; 1 Tbsp toasted sesame seeds; 1 tsp agave, honey or brown sugar; 1/2 tsp sriracha (more if you like it spicy); 1 .5 lbs salmon, cut into individual portions; 1/2 tsp sesame oil; 2 tsp vegetable oil; 2 garlic cloves, finely minced; 5 cremini mushrooms, finely chopped; 1 carrot, finely grated; 1/4 tsp salt; 1 cup cooked brown rice; 1 egg; oil for frying (I used vegetable)

Author:

Rella Kaplowitz

Sesame-Soy Salmon w/ Crispy Brown Rice Cake

I love Asian flavors for salmon, so I created a sesame-soy marinade with a little bit of sriracha for heat. I wanted something with crunch and texture to help offset the softness of the salmon, so I decided to make brown rice cakes that I pan fried until they were nice and crispy. I should have made more–everyone wanted seconds!

45minDuration
30minCook Time
15minPrep Time
ServingsServings

Ingredients

1 Tbsp gluten free soy sauce
2 Tbsp rice vinegar
1 tsp toasted sesame oil
1 Tbsp toasted sesame seeds
1 tsp agave, honey or brown sugar
1/2 tsp sriracha (more if you like it spicy)
1 .5 lbs salmon, cut into individual portions
1/2 tsp sesame oil
2 tsp vegetable oil
2 garlic cloves, finely minced
5 cremini mushrooms, finely chopped
1 carrot, finely grated
1/4 tsp salt
1 cup cooked brown rice
1 egg
oil for frying (I used vegetable)

Preparation

1 Salmon: In a large ziploc bag, mix together soy sauce, vinegar, oil, sesame seeds, agave and sriracha. Add salmon and marinate for at least 1 hour.
2 Remove salmon from marinade, place on baking sheet and bake uncovered at 400 degrees for 6-8 minutes or until cooked through.
3 Brown Rice Cake: Heat oils in deep saute pan and cook garlic over medium-low heat until browned, 5-6 minutes. Add mushrooms and carrots and cook 5-6 minutes until soft. Remove from heat.
4 Combine mushroom mixture with cooked brown rice and salt. Allow to cool (you don’t want to scramble the egg). Add egg and stir until evenly mixed.
5 Heat 1/4 inch of oil in saute pan.
6 Divide rice mixture into balls about the size of a ping pong ball (I made 15 or so), then flatten into thick patties. When oil is hot, fry patties 2-3 minutes on each side until golden brown and crispy.