Description
Corn Gazpacho with Salmon & Crispy Rice is a refreshing summer dish that beautifully combines the sweetness of corn with the richness of salmon and the crunch of crispy rice.
Ingredients
Short-grain white sushi rice
Rice vinegar
Golden heirloom tomatoes
Yellow pepper
Corn (1 ear)
Jalapeño
Lime
White wine vinegar
Olive oil
Salt and black pepper
Sunflower oil (1/2 cup)
Salmon (1 pound)
Crispy rice disks
Instructions
- Begin by cooking the sushi rice according to package instructions. Once cooked, let it cool before mixing it with rice vinegar.
- In a blender, combine the golden heirloom tomatoes, yellow pepper, corn, jalapeño, lime juice, white wine vinegar, olive oil, salt, and black pepper. Blend until smooth and adjust seasoning to your taste.
- For the crispy rice disks, heat sunflower oil in a frying pan. Shape cooled sushi rice into small disks and fry until golden brown and crispy. Remove and drain on paper towels.
- Cook the salmon in a separate pan until just cooked through. Flake into bite-sized pieces.
- To serve, place a generous amount of gazpacho in bowls, top with flaked salmon, and garnish with crispy rice disks.
Notes
Feel free to adjust the spice level by changing the amount of jalapeño used. This dish can be served chilled for a refreshing summer option.
- Prep Time: 20
- Cook Time: 30
- Category: Dessert
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 250 kcal
- Sugar: 5 g
- Sodium: 180 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 45 mg
Keywords: Corn Gazpacho, Salmon, Crispy Rice, Summer Recipes, Gazpacho, Seafood Dish, Cold Soup