Smoked Sockeye Salmon with Black Bean & Corn Fritters, and Chia-Almond Citrus Dressing
Ingredients:
For the Black Bean & Corn Fritters:
- 1 cup Mexican black bean and corn purée
- ½ cup breadcrumbs (or crushed tortilla chips for extra crunch)
- 1 egg, beaten
- 2 tbsp flour (or more as needed)
- 1 tsp cumin
- 1 tsp smoked paprika
- Salt and pepper, to taste
- Olive oil (for frying)
For the Salmon:
- 4 oz smoked sockeye salmon
- 1 tsp olive oil (for searing)
Chia-Almond Citrus Dressing (Using Chia Seed Pudding)
Ingredients:
• Prepared Chia Seed Pudding:
• 1 tbsp chia seeds
• 1 cup almond milk
• 1 tsp vanilla extract
• 1 tsp monk fruit extract
• 2 tbsp orange juice
• 1 tbsp lime juice
• 1 tbsp almond butter
• 1 tsp honey or additional monk fruit extract (optional, for extra sweetness)
• 2 tbsp water (to thin the dressing as needed)
Garnish:
- Fresh cilantro leaves
- Lime wedges
Instructions:
**1. Prepare the Black Bean & Corn Fritters:**
- In a mixing bowl, combine the black bean and corn purée, breadcrumbs, beaten egg, flour, cumin, smoked paprika, salt, and pepper.
- Mix until the ingredients are well combined and form a batter that holds together. Add more flour if needed to reach a consistency that can be shaped into patties.
- Heat a generous amount of olive oil in a non-stick pan over medium heat.
- Form the mixture into small patties and fry in the hot oil, cooking each side for 3-4 minutes until golden brown and crispy.
- Remove the fritters and drain on paper towels.
**2. Cook the Matcha-Coconut Rice:**
- Rinse the jasmine rice under cold water until the water runs clear.
- In a medium saucepan, combine the rice, coconut milk, matcha powder, and a pinch of salt.
- Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes or until the rice is cooked and the liquid is absorbed.
- Fluff the rice with a fork and stir in the coconut flakes.
**3. Sear the Salmon:**
- Heat olive oil in a non-stick pan over medium heat.
- Sear the smoked sockeye salmon for 2-3 minutes on each side, just to heat it through and add a bit of texture.
**4. Make the Chia-Almond Citrus Dressing:**
- Prepare the Chia Seed Pudding (if not already made):
• In a small bowl, mix the chia seeds, almond milk, vanilla extract, and monk fruit extract.
• Stir well, cover, and refrigerate for at least 2 hours or overnight to thicken.
- Make the Dressing:
• Take about 1/4 cup of the prepared chia seed pudding.
• In a blender, combine the chia seed pudding, orange juice, lime juice, almond butter, and honey (if using).
• Blend until smooth and creamy. The chia seeds will give the dressing a slightly thicker texture, similar to a creamy dressing.
• Add water gradually, blending after each addition, until the dressing reaches your desired consistency.
- Adjust the Flavor:
• Taste the dressing and adjust with more citrus juice or sweetener as needed to balance the flavors.
**5. Assemble the Dish:**
- On a plate, create a base with the matcha-coconut rice.
- Place the black bean and corn fritters alongside the rice.
- Lay the seared smoked sockeye salmon on top of the fritters.
- Drizzle the chia-almond citrus dressing over the salmon and fritters.
- Garnish with fresh cilantro leaves and lime wedges.
**6. Serve:**
- Enjoy this dish, which combines the crispy, savory fritters with the rich smoked salmon, and a bright, citrusy dressing for a balanced and satisfying meal.
