Salmon and sushi rice cakes from Food Dance

Executive Chef Robb Hammond

If you find yourself in Kalamazoo, I highly suggest experiencing Food Dance.  Food Dance is a true Michigan culinary experience with wonderful cuisine, drinks, atmosphere and a marketplace full of Michigan products! As owner, Julie Stanley, reiterates: “…it’s important to know the values and practices of the people we buy our food from. Caring for my planet, my community, and my health are decisions I consciously make…”

Chef Robb Hammond provided us with his phenomenal recipe for salmon and sushi rice cakes, both made with healthy, delicious ingredients.

Salmon and Cucumber

Ingredients:

1 cucumber, seeded
½ red pepper
½ cup seasoned rice vinegar
6oz. filet, Sockeye salmon (4 each)
1 t salt
1 T black sesame seeds
4 each, sushi rice cake (recipe below)
2 bunches rainbow chard
6 oz maple soy glaze (recipe below)

Directions:

With a mandolin, cut cucumbers in a half moon, julienne peppers, and put both in a bowl with vinegar for 30 minutes.  Heat two sauté pans (one non-stick on medium heat and the other on high heat). Place rice cakes (directions below) with a T of sesame oil in non-stick pan to cook on both sides until golden brown.  Place a T of vegetable oil in other heated pan and season the salmon with salt and sesame seeds.  Place salmon filets in pan and sear for 2 minutes per side.  Rest salmon on a cookie sheet in a 120-degree oven.  Place the chard in the pan you cooked the salmon in until it is slightly wilted.

Maple Soy Glaze

Ingredients:

2 cups maple syrup
¾ cup Tamari soy (gluten free)
1 t sesame oil

Directions:

Reduce all ingredients until you achieve a thick, syrupy consistency when cool.

Sushi Rice Cakes

Ingredients:

2 cups sushi rice
24oz. water
2oz. seasoned rice vinegar
2oz. ginger
¼ T salt
¼ T sesame oil

Directions:

Mix the salt, water, rice, and ginger in a heavy bottom pan and cover with foil.  Place this on medium heat until boiling. Bring it down to a simmer and cook for 10 more minutes before removing.  Let it stand (covered) for 15 minutes before removing the foil.  Form the cakes by hand or by using a ring mold with ¾ cup per cake.

To plate:

Drizzle the maple soy glaze on a plate “in a Jackson Pollock manor.”  Place the rice cake on the plate; add chard on top of the cake, and then top with salmon.  Top everything off with the cucumber mixture (after draining).

Don’t forget to share your recipes on our Facebook and Twitter pages!

Photo credit: Food Dance

Kristin Coppens

About Kristin Coppens

Kristin Coppens is responsible for BCBSM coverage of the West Michigan, Northern Michigan, and Upper Peninsula regions. Kristin is a writer, social media enthusiast, and information junkie. A self-proclaimed foodie, techie, and political nerd, she is a dedicated promoter of Grand Rapids community development, urban engagement, arts, healthcare, wellness, supporting and buying local, entrepreneurism, and the city as a whole.
 
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