Salmon Ball Rice Salad with Sweet and Sour Dressing

Who says meatballs are just for pasta and red sauce? These curry fish balls are an exciting focal point for this salad inspired by traditional Asian flavors. The raw greens and herbs deliver freshness to the salad, while the sweet and nutty-tasting black rice adds a visual pop. If you can’t use black rice, long-grain brown rice can stand in.

Salmon Ball Rice Salad with Sweet and Sour Dressing

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Servings

4 people

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Ingredients

• 3 - 5 1/2 oz cans salmon drained
• 1/3 cup bread crumbs
• 2 tsp curry powder
• 1/2 tsp garlic powder
• 3 Tbsp plain yogurt
• 1 large organic egg lightly beaten
• 1 green onion finely chopped
• 1 tsp grapeseed or avocado oil
• 1 cup black “forbidden” rice
• Juice of 1 large orange
• 2 Tbsp chopped shallot
• 2 Tbsp low-sodium soy sauce tamari, or coconut aminos
• 2 tsp honey
• 1 Tbsp finely chopped gingerroot
• 1 tsp Asian chili sauce
• 1 tsp sesame oil
• 3 cups sliced baby bok choy greens
• 1/2 cup chopped mint
• 1/2 cup chopped basil
• 1/3 cup unsalted roasted peanuts
• 1/4 cup chopped chives

Ingredients 3 - 5 1/2 oz cans salmon drained 1/3 cup bread crumbs 2 tsp curry powder 1/2 tsp garlic powder 3 Tbsp plain yogurt 1 large organic egg lightly beaten 1 green onion finely chopped 1 tsp grapeseed or avocado oil 1 cup black “forbidden” rice Juice of 1 large orange 2 Tbsp chopped shallot 2 Tbsp low-sodium soy sauce tamari, or coconut aminos 2 tsp honey 1 Tbsp finely chopped gingerroot 1 tsp Asian chili sauce 1 tsp sesame oil 3 cups sliced baby bok choy greens 1/2 cup chopped mint 1/2 cup chopped basil 1/3 cup unsalted roasted peanuts 1/4 cup chopped chives

Servings 4 people Print Recipe

Instructions

1. Preheat oven to 400 F.
2. In large bowl, combine salmon, bread crumbs, curry powder, garlic powder, yogurt, egg, and green onion; stir, breaking up salmon, until well mixed. With clean hands, roll into 16 golf ball-sized balls and place on parchment paper-lined baking sheet. Lightly brush balls with grapeseed or avocado oil. Bake until balls are firm and golden, about 20 minutes.
3. In medium-sized saucepan, bring 4 cups (1 L) water and black rice to boil. Reduce heat to medium-low and simmer, covered, until rice is tender, about 25 minutes. Drain well.
4. In small saucepan, place orange juice, shallot, soy sauce, honey, ginger, and chili sauce and warm over medium-low heat for 3 minutes. Stir in sesame oil.
5. Toss together cooked rice, bok choy, mint, and basil. Divide rice mixture among 4 serving plates and top with salmon balls. Drizzle on orange dressing and top with peanuts and chives.

Recipe Notes

Per serving: 468 calories; 36 g protein; 20 g total fat (4 g sat. fat); 36 g total carbohydrates (11 g sugars, 4 g fiber); 386 mg sodium