Go Back
–+ servings
Print

Salmon Ball Rice Salad with Sweet and Sour Dressing

Servings 4 people

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

Instructions

  • Preheat oven to 400 F.
  • 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.
  • 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.
  • 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.
  • 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.

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