Who says meatballs are just for pasta and red sauce? These curry fish balls are an exciting focal point for this salad inspired by traditional Asian flavours. The raw greens and herbs deliver freshness to the salad, while the sweet and nutty-tasting black rice adds a visual pop. If you can’t use black rice, long-grain brown rice can stand in.
Can do
Convenient canned salmon is a strong source of heart-helping omega-3 fatty acids. If your budget allows, opt for the sockeye version, which typically has higher levels than pink salmon. You can now find no-salt-added options for both.
Salmon Ball Rice Salad with Sweet and Sour Dressing
Ingredients
- 3 - 5 1/2 oz (160 g) cans salmon, drained
- 1/3 cup (80 mL) bread crumbs
- 2 tsp (10 mL) curry powder
- 1/2 tsp (2 mL) garlic powder
- 3 Tbsp (45 mL) plain yogurt
- 1 large organic egg, lightly beaten
- 1 green onion, finely chopped
- 1 tsp (5 mL) grapeseed or avocado oil
- 1 cup (250 mL) black “forbidden” rice
- Juice of 1 large orange
- 2 Tbsp (30 mL) chopped shallot
- 2 Tbsp (30 mL) low-sodium soy sauce, tamari, or coconut aminos
- 2 tsp (10 mL) honey
- 1 Tbsp (15 mL) finely chopped gingerroot
- 1 tsp (5 mL) Asian chili sauce
- 1 tsp (5 mL) sesame oil
- 3 cups (750 mL) sliced baby bok choy greens
- 1/2 cup (125 mL) chopped mint
- 1/2 cup (125 mL) chopped basil
- 1/3 cup (80 mL) unsalted roasted peanuts
- 1/4 cup (60 mL) chopped chives
- Preheat oven to 400 F (200 C).
Nutrition
Per serving:
- calories468
- protein36 g
- total fat20 g
- sat. fat4 g
- total carbohydrates36 g
- sugars11 g
- fibre4 g
- sodium386 mg
Directions
01
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.
02
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.
03
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.
04
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.
Matthew Kadey, MSc, RD
Matthew Kadey is a dietitian, nutrition writer, and recipe developer. He is also the author of Rocket Fuel (VeloPress, 2016) and Muffin Tin Chef (Ulysses Press, 2012).
READ THIS NEXT
SEE MORE »
Tourtière AU Cerf
Tourtière is, for me, the dish that best represents Québec. It can be traced back to the 1600s, and there’s no master recipe; every family has their own twist. Originally, it was made with game birds or game meat, like rabbit, pheasant, or moose; that’s one of the reasons why I prefer it with venison instead of beef or pork. Variation: If you prefer to make single servings, follow our lead at the restaurant, where we make individual tourtières in the form of a dome (pithivier) and fill them with 5 ounces (160 g) of the ground venison mixture. Variation: You can also use a food processor to make the dough. Place the flour, salt, and butter in the food processor and pulse about ten times, until the butter is incorporated—don’t overmix. It should look like wet sand, and a few little pieces of butter here and there is okay. With the motor running, through the feed tube, slowly add ice water until the dough forms a ball—again don’t overmix. Wrap, chill, and roll out as directed above.
Artichauts en Barigoule
My love of artichokes continues with this classic recipe, one of the best ways to eat this interesting, underrated, and strange vegetable. Frozen artichoke hearts are a time-saving substitute, though the flavour and texture of fresh artichokes are, by far, much superior and definitely preferred.
Cervelle de Canut
Cervelle de canut is basically the Boursin of France, an herbed fresh farmer’s cheese spread that’s a speciality of Lyon. The name is kind of weird, as it literally means “silk worker’s brain,” named after nineteenth-century Lyonnaise silk workers, who were called canuts. Sadly, the name reflects the low opinion of the people towards these workers. Happily for us, though, it’s delicious—creamy, fragrant, and fresh at the same time. Cervelle de canut is one of my family’s favourite dishes. It’s a great make-ahead appetizer that you can pop out of the fridge once your guests arrive. Use a full-fat cream cheese for the dish, or it will be too runny and less delicious.