Crispy Salmon Rice Patties
This mouthwatering pomegranate-cured salmon is served on a crispy rice patty and topped with avocado, lettuce, and yogurt dressing for a deliciously refreshing summer treat!
Equipment
- Waffle Iron
- Casserole Dish
- Wire rack
Ingredients
- 2 pomegranates
- 1/3 cup salt
- 1/2 cup sugar
- 1.5 lb salmon fillet
- 2 cups water
- 1 1/3 cups uncooked white rice
- 2 sprigs of rosemary
- 3 thick slices of ginger
- 1 red chili pepper
- 1 garlic clove
- 1 tbsp salt
- 1 tbsp sugar
- 1 avocado, grated
- lettuce
- yogurt dressing
- black sesame seeds
Instructions
- Remove the seeds from the pomegranates, add them to a large casserole dish, and combine with the salt and sugar.
- Place the salmon fillet on a wire rack, pour hot water over it, and remove the skin.
- Place the skinless salmon fillet on top of the pomegranate mixture in the casserole dish and cover with plastic wrap. Transfer the casserole dish to the refrigerator and let marinate for at least 24 hours.
- Peel half of the avocado and freeze for 1 hour.
- Wash the uncooked white rice to remove the starch and then cook it in water with the rosemary, ginger, chili pepper, garlic, salt, and sugar. We opted to cook our rice in a coffee pot, but you can always go the traditional route and use a pot on the stovetop.
- Grease a waffle iron, spread some of the rice out in the machine, and cook until golden brown.
- Place the rice patty on a plate and grate some of the frozen avocado over it. Top with some of the pickled salmon and garnish with lettuce, yogurt dressing, and black sesame seeds.
