Salmon Ball Rice Salad with Sweet and Sour Dressing
3 – 5 1/2ozcans salmondrained
3Tbsp plain yogurt
1large organic egglightly beaten
1green onionfinely chopped
1tspgrapeseed or avocado oil
1cupblack “forbidden” rice
Juice of 1 large orange
2Tbsp chopped shallot
2Tbsp low-sodium soy saucetamari, or coconut aminos
1Tbsp finely chopped gingerroot
1tspAsian chili sauce
3cupssliced baby bok choy greens
1/3cupunsalted roasted peanuts
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.
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