Description
Corn Gazpacho with Salmon & Crispy Rice is a refreshing summer dish that beautifully combines sweet corn, heirloom tomatoes, and spicy jalapeño topped with crispy rice and succulent salmon.
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
- Cook the sushi rice according to package instructions, then allow it to cool.
- In a blender, combine golden heirloom tomatoes, yellow pepper, corn, jalapeño, lime juice, white wine vinegar, olive oil, salt, and black pepper. Blend until smooth.
- Chill the gazpacho in the refrigerator for at least 30 minutes.
- Heat sunflower oil in a pan over medium heat. Form cooled rice into disks and fry until golden and crispy.
- Cook the salmon in a skillet until it is flaky and cooked through.
- Serve chilled gazpacho in bowls topped with crispy rice disks and pieces of salmon.
Notes
Adjust the heat of the gazpacho by varying the amount of jalapeño used. For a creamier texture, blend the gazpacho longer.
- Prep Time: 20
- Cook Time: 30
- Category: Appetizer
- Method: blending
- 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 Recipe, Heirloom Tomatoes