Salmon Ball Rice Salad with Sweet and Sour Dressing
  • 3 – 5 1/2oz cans salmondrained
  • 1/3cup bread crumbs
  • 2tsp curry powder
  • 1/2tsp garlic powder
  • 3 Tbsp plain yogurt
  • 1 large organic egglightly beaten
  • 1 green onionfinely chopped
  • 1tsp grapeseed or avocado oil
  • 1cup black “forbidden” rice
  • Juice of 1 large orange
  • 2 Tbsp chopped shallot
  • 2 Tbsp low-sodium soy saucetamari, or coconut aminos
  • 2tsp honey
  • 1 Tbsp finely chopped gingerroot
  • 1tsp Asian chili sauce
  • 1tsp sesame oil
  • 3cups sliced baby bok choy greens
  • 1/2cup chopped mint
  • 1/2cup chopped basil
  • 1/3cup unsalted roasted peanuts
  • 1/4cup chopped chives
  1. Preheat oven to 400 F.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
Recipe 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