SUMMER SALMON RICE BALLS
RECIPE TYPE
Seafood
SERVES
4
Prep: 10 min
Grill: 15 min
Ingredients
1 cup calrose rice
4 small zucchini
2 fresh skinless Atlantic salmon portions (113g each)
4 tsp black sesame seeds
1/2 cup Longo’s Organic Japanese Salad Dressing
Directions
Combine rice and 1 1/2 cups water with 1/2 tsp salt in saucepan. Bring to a simmer over medium heat. Reduce heat to low; cover and cook for about 15 minutes or until water is absorbed and rice is tender. Set aside to cool slightly.
Meanwhile, slice zucchini lengthwise into 4 or 5 slices each and toss with 2 tbsp Longo’s Mediterranean Extra Virgin Olive Oil and 1/4 tsp each salt and pepper.
Drizzle salmon portions with 1 tbsp Longo’s Mediterranean Extra Virgin Olive Oil and sprinkle with 1/4 tsp each salt and pepper.
Place zucchini slices and salmon portions on preheated medium-high grill and grill for about 10 minutes or until salmon flakes. (Turn zucchini a few times and salmon once.)
Flake apart salmon into large bowl; add rice and sesame seeds. Stir together and shape into 8 equal-sized balls. Divide grilled zucchini among plates, top with 2 Salmon Rice Balls and drizzle with salad dressing to serve.
