RFCJ RECIPE ARCHIVE
Posted by : Lita Salmon with Sweet and Savoury Rice Cakes - dairy, pareve
Kerry Heffernan of Autumn Moon in Oakland suggests this dairy or pareve dish for breaking the Yom Kippur fast. The rice cakes may be assembled ahead and baked at the last minute with the salmon. The chutney may be prepared a few hours ahead. To my way of thinking, Salmon with its accompanying rice cakes would be a good meal at any time of the year (excluding passover) Lita INGREDIENTS: Rice Cakes 6 ounces (about 3/4 cup) Japanese sticky rice 2 tablespoons diced red onion 1 teaspoon + 2 tablespoons canola oil 3 ounces raisins 2 tablespoons whole mustard seeds 4 tablespoons chives, cut on the diagonal 1/4 teaspoon kosher salt 1/4 teaspoon cracked black pepper Citrus Chutney 1 1/2 to 2 red-fleshed grapefruit, peeled, sectioned and diced 2 to 3 navel oranges, peeled, sectioned and diced 1 to 2 limes, peeled, sectioned and diced 1/2 teaspoon minced lemon zest 1/2 teaspoon minced lime zest 4 tablespoons sugar 1/2 teaspoon minced fresh jalapeno, or to taste 1 teaspoon minced cilantro 1 tablespoon pickled ginger (sushi ginger), cut in chiffonade Kosher salt and freshly ground pepper to taste The Salmon 1 pound salmon fillets, cut into 4 equal portions 1/2 teaspoon kosher salt 1/4 teaspoon cracked black pepper 1 teaspoon canola oil Leaves from 1 bunch watercress 8 cilantro sprigs INSTRUCTIONS: For the rice cakes: Cook the rice according to package directions (it should double in volume); let cool. Saute onions in 1 teaspoon canola oil until they soften; let cool. Rehydrate the raisins by soaking them in warm water for 4 to 5 minutes; drain and pat dry. Combine rice, onions, raisins, mustard seeds, chives, salt and pepper in a mixing bowl; toss to mix. Using wet hands, form mixture into 4 disks about 1/2 to 3/4 inch thick. Or, use a 3-inch cookie cutter to form them; use wet hands to help shape them. Pour remaining 2 tablespoons oil into a nonstick saute pan; heat over medium heat. Add rice cakes; saute until evenly browned on both sides, turning once. Remove cakes to a paper towel-lined plate and let cool. Transfer cakes to a clean plate, cover and refrigerate until ready to cook the salmon. For the chutney: Combine citrus fruits, zests, sugar, jalapeno, cilantro, pickled ginger, salt and pepper in a bowl. Cover and let stand for 1 hour to blend flavors. If making ahead, cover the chutney and refrigerate until shortly before serving. For the salmon: Preheat the oven to 400 degrees. Line a baking sheet with kitchen parchment. Season the salmon with salt and pepper. Heat the oil in a large saute pan over high heat. Add the salmon and sear quickly on both sides, then transfer to the baking sheet. Place the rice cakes on the baking sheet. Bake for 8 to 10 minutes, or until the salmon is cooked to the medium stage and the rice cakes are heated through (shorten the cooking time if you prefer salmon rare; lengthen it a bit if you want it well done). To serve: Place a rice cake in the center of each of serving plate. Drape a salmon fillet at an angle over each rice cake. Toss the watercress and cilantro with a little of the chutney juices; arrange around the rice cakes and salmon. Spoon 2 tablespoons of the chutney over each salmon fillet, letting it drizzle onto the rice cake. Serves 4. PER SERVING: 585 calories, 29 g protein, 79 g carbohydrate, 19 g fat (2 g saturated), 62 mg cholesterol, 457 mg sodium, 7 g fiber.
