Corn Gazpacho with Salmon & Crispy Rice
Summer means gazpacho, but gazpacho has never been the full meal for me. I need more texture, and a few more filling ingredients. So that's how this bright, spicy, cool but filling gazpacho came to be. It incorporates slow-roasted salmon, crispy rice for texture, and it's seriously delicious.
Ingredients
- 1 cup short-grain white sushi rice
- 1 tablespoon rice vinegar optional
- 2 golden heirloom tomatoes roughly chopped
- 1 yellow pepper seeded and chopped
- 1 ear of corn shucked and kernels removed
- 1 jalapeño chopped up, seeds removed if you don't like spice
- 1 lime
- 2 tablespoons white wine vinegar
- 2 tablespoons olive oil plus more as needed
- 1/2 cup sunflower oil or another neutral frying oil
- 1 pound salmon
- salt and black pepper to taste
Instructions
- In a rice cooker or on the stove, cook the rice per package instructions.
- Preheat the oven to 325°F.
- When the rice is done, drizzle in the rice vinegar and stir. Then using a wet hand, press the rice into ring molds to form 1" high discs. Put these in the freezer for 15 minutes.
- In a large blender, add the tomato, bell pepper, corn kernels, jalapeño and juice from one lime. Add in the vinegar and olive oil. The tomatoes should have enough moisture that you do not need to add additional liquid, so blend until you get a smooth soup.
- If your gazpacho is too thick, add 2 tablespoons of ice water at a time, as needed, to help the blending process. (You might need to do this if you have young tomatoes!)
- Pour the gazpacho into a bowl, season with salt and pepper to taste, and add olive oil as needed. Set this in the fridge to chill.
- Place the whole slab of salmon on a parchment-lined baking sheet. Season with salt and pepper and roast at 325°F for 14-15 minutes.
- While the salmon is roasting, bring a cast iron pan to medium-high heat. Add in the sunflower oil. Fry the frozen rice disks for about 2-3 minutes on each side, or until golden brown. Set them on paper towels to drain.
- Remove the salmon from the oven and flake it into large pieces.
- To plate add a serving of chilled gazpacho to a bowl. Crack the crispy rice on top, and then add large pieces of salmon. Drizzle on olive oil and crack on black pepper to finish!